L'Industrie Alimentaire Halieutique. Vol. IV - L'utilisation du froid.
M
354 - LICCIARDELLO I.). et al.
-
Time temperature tolerance and physical-chemical quality tests for frozen
red hake.
). of Food Quality (1982) 5 (3) 215-234.
355 — LICCIARDELLO J.]. et al.
-
Storage characteristics of iced whole loligo squid.
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 249-257.
356 - LILJEMARE A.
—
Some observations on the ulstracturure of frozen stored cod muscle.
Inst. Int. Froid - Annexe 1969 -6— Con IV, 5, p. 93.
357 - LILLFORD P.). et al.
—
Water in fish tissue — a proton relaxation study of post rigor mincec cod.
in «Advances in fish science and technology» CONNELL J.].
Ed. Fishing New Books Ltd Farnham (1980) 495—497.
358 — LIM H.K. et al.
-
Protein insolubilization in frozen Greenland halibut (Reinhardtius
hippoglossoïdes)
). of Food Biochemistry (1984) 8 (3) 163—167.
359 - LISTON ].
-
Microbiology in fishery science.
in «Advances in fish science and technology» CONNELL J.].
Ed. Fishing New Books Ltd Farnham (1980) 138-157.
360 - LISTON J.
-
Recent advances in the chemistry of iced fish spoilage.
in «Chemistry et Biochemistry of marine products' MARTIN R.E. et al.
Ed. AVI Publ. Cy \X/estport (1982) 27—38.
361 - LIUZZO J.A et al.
—
Storage temperature effects on the proteolytic activity of radiationsurviving bacteria in oysters.
). of Food Sci (1971) 36 287—288.
362 — LONGMORE A.P.
-
Freeze drying.
Chem. and Indust. (1973) Oct., 970-973.
363 - LOPEZ-BENITO M. et al.
-
The quality of pre—cooked food from frozen hake.
II Coll. Int. Expl. Océans (1974) BX 406 1-5.
364 — LORD D.\XI. et al.
-
The glaze content of frozen prawns.
Environmental Health (vers 1985 ?) 94 (6) 143-148.
365 - LORENTÏEN G.
-
Food preservation by refrigeration, a general introduction.
Science et Techn. du Froid Con C2, D1, D2, D), E,, (1976) 23-49.
366 - LOVE R.M.
—
The effect of different fishing grounds on the quality of frozen fish.
in «The technology of fish utilization» KREUZER R., Fishing News Ltd
Londres (1965) 102-104.
367 - LOVE R.M. et al.
-
Cold—storage deterioration in several species of fish, as measured by two
methods.
in «The technology of fish utilization» KREUZER R., Fishing News Ltd
Londres (1965) 116-1 17.
368 — LOVE R.M.
—
Ice formation in frozen muscle.
in "Low temperature biology of foodstuffs" HA\X/RHORN ). et al.
Ed. Pergamon press, Oxford (1968) p. 105-124.
-
The connective tissues of fish —I- The influence on biological condition in
cod on gaping in frozen-thawed muscle.
). of Food Technol (1968) 3 216—221.
-
Biological
factors affecting processing and utilization.
un "Advances in fish science and technology" CONNELL J.).
Ed. Fishing News Books Ltd Farnham (1980) 130—138.
371 ' LOVE R'M'
-
Texture and the fragility of fish muscle cells : research at the Terry
Research Station…
XXII
M
354 - LICCIARDELLO I.). et al.
-
Time temperature tolerance and physical-chemical quality tests for frozen
red hake.
). of Food Quality (1982) 5 (3) 215-234.
355 — LICCIARDELLO J.]. et al.
-
Storage characteristics of iced whole loligo squid.
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 249-257.
356 - LILJEMARE A.
—
Some observations on the ulstracturure of frozen stored cod muscle.
Inst. Int. Froid - Annexe 1969 -6— Con IV, 5, p. 93.
357 - LILLFORD P.). et al.
—
Water in fish tissue — a proton relaxation study of post rigor mincec cod.
in «Advances in fish science and technology» CONNELL J.].
Ed. Fishing New Books Ltd Farnham (1980) 495—497.
358 — LIM H.K. et al.
-
Protein insolubilization in frozen Greenland halibut (Reinhardtius
hippoglossoïdes)
). of Food Biochemistry (1984) 8 (3) 163—167.
359 - LISTON ].
-
Microbiology in fishery science.
in «Advances in fish science and technology» CONNELL J.].
Ed. Fishing New Books Ltd Farnham (1980) 138-157.
360 - LISTON J.
-
Recent advances in the chemistry of iced fish spoilage.
in «Chemistry et Biochemistry of marine products' MARTIN R.E. et al.
Ed. AVI Publ. Cy \X/estport (1982) 27—38.
361 - LIUZZO J.A et al.
—
Storage temperature effects on the proteolytic activity of radiationsurviving bacteria in oysters.
). of Food Sci (1971) 36 287—288.
362 — LONGMORE A.P.
-
Freeze drying.
Chem. and Indust. (1973) Oct., 970-973.
363 - LOPEZ-BENITO M. et al.
-
The quality of pre—cooked food from frozen hake.
II Coll. Int. Expl. Océans (1974) BX 406 1-5.
364 — LORD D.\XI. et al.
-
The glaze content of frozen prawns.
Environmental Health (vers 1985 ?) 94 (6) 143-148.
365 - LORENTÏEN G.
-
Food preservation by refrigeration, a general introduction.
Science et Techn. du Froid Con C2, D1, D2, D), E,, (1976) 23-49.
366 - LOVE R.M.
—
The effect of different fishing grounds on the quality of frozen fish.
in «The technology of fish utilization» KREUZER R., Fishing News Ltd
Londres (1965) 102-104.
367 - LOVE R.M. et al.
-
Cold—storage deterioration in several species of fish, as measured by two
methods.
in «The technology of fish utilization» KREUZER R., Fishing News Ltd
Londres (1965) 116-1 17.
368 — LOVE R.M.
—
Ice formation in frozen muscle.
in "Low temperature biology of foodstuffs" HA\X/RHORN ). et al.
Ed. Pergamon press, Oxford (1968) p. 105-124.
-
The connective tissues of fish —I- The influence on biological condition in
cod on gaping in frozen-thawed muscle.
). of Food Technol (1968) 3 216—221.
-
Biological
factors affecting processing and utilization.
un "Advances in fish science and technology" CONNELL J.).
Ed. Fishing News Books Ltd Farnham (1980) 130—138.
371 ' LOVE R'M'
-
Texture and the fragility of fish muscle cells : research at the Terry
Research Station…
XXII