Bibliographie.
]. of Texture Studies (1983) 14, 323—352.
372 - LUCAS S.
-
Pêche industrielle : froid devant I
France Pêche (1988) 332, 68-70.
373 - LUDOVICO—PELAYO L. et al.
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Seasonal variations in flavour change of cold-stored rambow trout.
in ”Thermal processing and quality of Foods” (1984) 659-663.
374 - MAC G|LL AS. et al.
—
Hept—cis-4-enal and its contribution to the off flavour in cold stored cod.
]. of Sci. Food Agric. (1974) 25, 1477—1489.
375 - MACKIE LM.
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Storage lives of chilied and frozen fish and fish products. Review of a
metting of the International Institute of Refrigeration. Commissions C2
and D3 Aberdeen October 1985.
Proc. of the Inst. of Refrig. (1985/1986) 82, 45-60.
376 - MACKIE LM.
—
Storage lives of chilied and frozen fish and fish products.
Australian Refr. Air Cond. & heating (1986) 40 (5) 24-26 (Terry Res. Sta.
Aberdeen).
377 - MACKIE LM. et al.
-
Acceptability of frozen stored consumer fish products.
Rev. Int. Froid (1986) 9 (3) 169-173.
378 - MAGNUSSEN O.M.
-
A cold chain for prepacked fresh fish.
C.R. XVIè Congrès International du Froid - Paris (1983) 5 pages.
379 - MAI ]. et al.
-
Chan es in the lipid composition of cooked minced corps (Cyprinus carpio)
9
during frozen storage.
). of Food Sci. (1979) 44 (6) 1619-1624.
380 - MALATERRE
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Le libre service.
in "Distribution et utilisation des produits frais, réfrigérés, congelés et
surgelés”.
journée d’études de I'AFF (1979).
381 - MANTHEY M. et al.
—
Untersuchungen zur qualität von tropischen Buntbarschen (Sarother0don
nilotica) bei Eislagerung.
Deutsche Lebensm. Rundschau (1984) 80 (6) 175—178.
382 - MANTHEY M. et al.
-
Quality changes of European catfish (Si/urus glanis) from warm-water
aquaculture during storage in ice.
Int. _|. of Sci. et Technology (1988) 23 (1) 1-9.
383 - MAO \X/. et al.
-
Parameters of texture change in processed fish : protein crystallization.
]. of texture studies (1970) 1 (3) 338—341.
384 - MARSHALL G.A. et al.
-
Effect of blanch time on the development of musbiness in ice stored
'
crawfish meat packed with adhering hepatopancreas.
_|. of Food Sci. (1987) 52 (6) 1504-1505.
‘
385 - MARSHALL G.A.
—
Processing and freezing methods influencing the consisteney and quality
of fresh and frezen peeled crawsh (Procambarus sp.) meat.
Diss. Abstracts Int. (1989) B 49 (8) 2946—2947 (173 p.).
386 — MARTIN R E et al.
.
-
Chemistry and biochemistry of marine food products.
'
'
Ed. AVI Publ. Cy. - \X/esport -(1982) 174-175.
-
—
-
°
'
Iasses from frozen prawn meat.
387 — MATHEN C. et al.
-
Water inhibition and thaw1ng
‘
Fishery Technoloy (1987) 24 (1) 54—56.
388 - MATSUMOTO |_ et al.
-
Protective effect of sugar on freeze denaturation of carp myofibrillar
rotein.
"
-
Êull. of the Jap. Soc. of Sci. Fisheries (1985) 51 (5) 833—839.
389 - MATSUMOT0 |_ et al.
-
Comparison of protective effects of several sugars on thermal and freeze
XXIII
]. of Texture Studies (1983) 14, 323—352.
372 - LUCAS S.
-
Pêche industrielle : froid devant I
France Pêche (1988) 332, 68-70.
373 - LUDOVICO—PELAYO L. et al.
-
Seasonal variations in flavour change of cold-stored rambow trout.
in ”Thermal processing and quality of Foods” (1984) 659-663.
374 - MAC G|LL AS. et al.
—
Hept—cis-4-enal and its contribution to the off flavour in cold stored cod.
]. of Sci. Food Agric. (1974) 25, 1477—1489.
375 - MACKIE LM.
-
Storage lives of chilied and frozen fish and fish products. Review of a
metting of the International Institute of Refrigeration. Commissions C2
and D3 Aberdeen October 1985.
Proc. of the Inst. of Refrig. (1985/1986) 82, 45-60.
376 - MACKIE LM.
—
Storage lives of chilied and frozen fish and fish products.
Australian Refr. Air Cond. & heating (1986) 40 (5) 24-26 (Terry Res. Sta.
Aberdeen).
377 - MACKIE LM. et al.
-
Acceptability of frozen stored consumer fish products.
Rev. Int. Froid (1986) 9 (3) 169-173.
378 - MAGNUSSEN O.M.
-
A cold chain for prepacked fresh fish.
C.R. XVIè Congrès International du Froid - Paris (1983) 5 pages.
379 - MAI ]. et al.
-
Chan es in the lipid composition of cooked minced corps (Cyprinus carpio)
9
during frozen storage.
). of Food Sci. (1979) 44 (6) 1619-1624.
380 - MALATERRE
-
Le libre service.
in "Distribution et utilisation des produits frais, réfrigérés, congelés et
surgelés”.
journée d’études de I'AFF (1979).
381 - MANTHEY M. et al.
—
Untersuchungen zur qualität von tropischen Buntbarschen (Sarother0don
nilotica) bei Eislagerung.
Deutsche Lebensm. Rundschau (1984) 80 (6) 175—178.
382 - MANTHEY M. et al.
-
Quality changes of European catfish (Si/urus glanis) from warm-water
aquaculture during storage in ice.
Int. _|. of Sci. et Technology (1988) 23 (1) 1-9.
383 - MAO \X/. et al.
-
Parameters of texture change in processed fish : protein crystallization.
]. of texture studies (1970) 1 (3) 338—341.
384 - MARSHALL G.A. et al.
-
Effect of blanch time on the development of musbiness in ice stored
'
crawfish meat packed with adhering hepatopancreas.
_|. of Food Sci. (1987) 52 (6) 1504-1505.
‘
385 - MARSHALL G.A.
—
Processing and freezing methods influencing the consisteney and quality
of fresh and frezen peeled crawsh (Procambarus sp.) meat.
Diss. Abstracts Int. (1989) B 49 (8) 2946—2947 (173 p.).
386 — MARTIN R E et al.
.
-
Chemistry and biochemistry of marine food products.
'
'
Ed. AVI Publ. Cy. - \X/esport -(1982) 174-175.
-
—
-
°
'
Iasses from frozen prawn meat.
387 — MATHEN C. et al.
-
Water inhibition and thaw1ng
‘
Fishery Technoloy (1987) 24 (1) 54—56.
388 - MATSUMOTO |_ et al.
-
Protective effect of sugar on freeze denaturation of carp myofibrillar
rotein.
"
-
Êull. of the Jap. Soc. of Sci. Fisheries (1985) 51 (5) 833—839.
389 - MATSUMOT0 |_ et al.
-
Comparison of protective effects of several sugars on thermal and freeze
XXIII