Bibliographie.
337b - LEBLANC E-L- et al.
-
Separation of cod (Gadus morhua) fillet proteins by electrophoresis and
N.P.L.C. after various frozen storage treatments.
). of Food Sci. (1989) 54 (4) 827-834.
338 - LE BOUHELLEC G.
—
Altération de la langoustine réfrigérée, utilisation des conservateurs
chimiques.
(Thèse, Dr Vétérinaire) Résumé in RTVA (1985) 208 30—31.
339 - LEBSKAYA T.K. et al.
-
Ultrastructural and biochemical changes in muscle tissue of mackerel
during long-term cold storage.
Kholodil naya Tekhnika (1984) 11, 32-35. a.
340 - LECLERE P.
-
Procédés de congélation des plats cuisinés.
Rev. Gén. Froid (1975) 66 (2) 101-111.
341 - LEE C.M.
—
Physical and biochemical changes in fish muscle under various freezing
conditions.
Quick Frozen Foods (1982) 45 (3) 30—32.
342 - LEE E.H. et al.
-
Processing conditions and quality stability of precooked frozen fish foods
_
during frozen storage .l- Processing conditions and quality stability of
mackerel steak during frozen storage.
Korean. ). of Food Sci. & Technol. (1982) 14 (4) 324-329.
343 - LEE CM. et al.
—
Comparison of shelf life and quality of mullet stored at zero and subzero
temperature.
). of Food Sci. (1984) 49 (2) 317—322, 344.
344 - LEE Y.\)(/. et al.
-
Effect of partial freezing as a means of keeping freshness -l— Changes in
freshnesse and gel forming ability of mullet muscle during storage by
partial freezing.
Bull. Korean Fisheries Soc. (1985) 18 (6) 529-537.
345 - LEE Y.\X/. et al.
-
ll- Changes in freshness and gel forming ability of congre eel and
yellowtail during storage by partial freezing.
Bull. Korean Fisheries Soc. (1986) 19 (1) 27—35.
346 - LEE H.l. et al.
-
Effect of relative humidity on changes of lipids in freeze—dried fish during
storage.
Bull. Korean Fisheries Soc. (1985) 18 (6) 519—528.
347 - LEE K,H, et al.
-
Protein cross-linking in freeze-dried fish meat.
Bull. Korean Fisheries Soc. (1986) 19 (2) 100—108.
348 - LERMUZEAUX A.
-
Surgélation par immersion en lit fluidizé.
Rev. Gén. Froid. (1972) 63 (11) 1099-1102.
'
349 - LERMUZEAUX m_
-
La technique de surgélation mixte : froid mécanique, froid cryogénique.
lnd. Alim. Agr. (1973) 90 (1) 11-17.
350 — LESAGE )
—
Emploi de l'azote liquide pour le refroidissement des denrées alimentaires
d'origine animale.
Thèse Med. Vétér., Alfort (1973) n° 18.
351 — LESTER R.).G. et al.
-
Fast-thawed abalone muscle breaks down on cooking why ?
Australian Fisheries (1984) 43 (3) 48-49.
352 - LlCCIARDELLO J_J_ et al.
—
Quality aspects of commercial frozen minced fish blocks.
). of Food Protection (1979) 42 (l) 23-26.
-
tine hake.
353 - LIÇÇ]ARDELLo
_
_
et al.
-
Extendrng the shelf—life of frozen argen
“
]. of Food Sci. (1980) 45 (5) 1312-1317.
XXI
337b - LEBLANC E-L- et al.
-
Separation of cod (Gadus morhua) fillet proteins by electrophoresis and
N.P.L.C. after various frozen storage treatments.
). of Food Sci. (1989) 54 (4) 827-834.
338 - LE BOUHELLEC G.
—
Altération de la langoustine réfrigérée, utilisation des conservateurs
chimiques.
(Thèse, Dr Vétérinaire) Résumé in RTVA (1985) 208 30—31.
339 - LEBSKAYA T.K. et al.
-
Ultrastructural and biochemical changes in muscle tissue of mackerel
during long-term cold storage.
Kholodil naya Tekhnika (1984) 11, 32-35. a.
340 - LECLERE P.
-
Procédés de congélation des plats cuisinés.
Rev. Gén. Froid (1975) 66 (2) 101-111.
341 - LEE C.M.
—
Physical and biochemical changes in fish muscle under various freezing
conditions.
Quick Frozen Foods (1982) 45 (3) 30—32.
342 - LEE E.H. et al.
-
Processing conditions and quality stability of precooked frozen fish foods
_
during frozen storage .l- Processing conditions and quality stability of
mackerel steak during frozen storage.
Korean. ). of Food Sci. & Technol. (1982) 14 (4) 324-329.
343 - LEE CM. et al.
—
Comparison of shelf life and quality of mullet stored at zero and subzero
temperature.
). of Food Sci. (1984) 49 (2) 317—322, 344.
344 - LEE Y.\)(/. et al.
-
Effect of partial freezing as a means of keeping freshness -l— Changes in
freshnesse and gel forming ability of mullet muscle during storage by
partial freezing.
Bull. Korean Fisheries Soc. (1985) 18 (6) 529-537.
345 - LEE Y.\X/. et al.
-
ll- Changes in freshness and gel forming ability of congre eel and
yellowtail during storage by partial freezing.
Bull. Korean Fisheries Soc. (1986) 19 (1) 27—35.
346 - LEE H.l. et al.
-
Effect of relative humidity on changes of lipids in freeze—dried fish during
storage.
Bull. Korean Fisheries Soc. (1985) 18 (6) 519—528.
347 - LEE K,H, et al.
-
Protein cross-linking in freeze-dried fish meat.
Bull. Korean Fisheries Soc. (1986) 19 (2) 100—108.
348 - LERMUZEAUX A.
-
Surgélation par immersion en lit fluidizé.
Rev. Gén. Froid. (1972) 63 (11) 1099-1102.
'
349 - LERMUZEAUX m_
-
La technique de surgélation mixte : froid mécanique, froid cryogénique.
lnd. Alim. Agr. (1973) 90 (1) 11-17.
350 — LESAGE )
—
Emploi de l'azote liquide pour le refroidissement des denrées alimentaires
d'origine animale.
Thèse Med. Vétér., Alfort (1973) n° 18.
351 — LESTER R.).G. et al.
-
Fast-thawed abalone muscle breaks down on cooking why ?
Australian Fisheries (1984) 43 (3) 48-49.
352 - LlCCIARDELLO J_J_ et al.
—
Quality aspects of commercial frozen minced fish blocks.
). of Food Protection (1979) 42 (l) 23-26.
-
tine hake.
353 - LIÇÇ]ARDELLo
_
_
et al.
-
Extendrng the shelf—life of frozen argen
“
]. of Food Sci. (1980) 45 (5) 1312-1317.
XXI