L'Industrie Alimentaire Halieutique. Vol. IV - L'utilisation du froid.
W
]. of Agric. and Food Chem. (1988) 36 (3) 595-599.
426 - MURRAY C.K. et al.
-
The histology of blue whitting.
in ”Advances in fish Science and Technology” CONNELL J.).
Ed. Fishing News Books Ltd Farnham (1980) 503-507.
427 - MUSLEMUDDIN M. et al.
-
Investigation on the cold storage deterioration ofdifferentspecies offishes
and shell fishes of Bangladesh. Il - Some aspects fo degradative changes
in hilsa fish during storage.
-
Bangladesh ]. of Science et Ind. Res. (1984) 19 (1/4) 11—17.
428 - MYERS M.
—
Données de planification etd‘ingénierie — I -Manutention du poisson frais.
FAO Circ. Pêches (1985) 735, 59 pages.
429 - NAIDU Y.M.
-
Composition and stability of mechanically deboned carp (Cyprinus carpis)
With emphasis on Iipids and texture during frozen storage.
Dissertation Abstracts International (1984) B 44 (12) 3581, 204 pages.
430 - NAKAYAMA T. et al.
—
Physical chemical and sensory evaluations of frozen stored deboned
(minced fish flesh).
J. of Food Sci. (1977) 42 (4) 900—905.
431 - NALETOV I.A. et al.
-
Ultractructure of muscle tissue of carp and baltic herring during freezing.
lzvest. Vysshikh Zavedenii, Pishchevaya Technol. (1982) 5 60-65.
432 — NALETOV I.A. et al.
-
Experience with operation of fish-freezing unit using liquid nitrogen.
Rybnoe Khozyaistvo (1983) 4 -63-64.
433 - NANCAY (de) S.
—
Transports routiers des produits de la mer.
La Pêche Maritime (1987) 66 (1309) 280—290.
434 — NANDANIE \X/.M.C. et al.
—
A preliminary study on the seasonal variation in the storage pattern and
proximate composition of iced spotted sardine (SaredineHa sirm).
FAO Fisheries Report (1985) 317 (suppl.) 82—86.
435 - NAVARRO MP. et al.
—
(Technical note) Effect of frozen storage on protein quality of sardines.
Int. l. of Food Sci. et Technol. (1987) 22 (1) 77—80.
436 - NAVARRO MP. et al.
-
Changes in the N and available lysine contents of sardine paste : effects
of frozen storage.
Annales de Bromatologia (1987) 39 (2) 351-356.
437 - NAY ).G.
-
La congélation sur bande transporteuse.
Revue Gén. du Froid (1972) 63 (11) 1107-1114.
438 — NEIRAC M.G.
-
Techniques frigorifiques modernes. La réfrigération.
Revue Gén. du Froid (1976) 67 (6) 429—436.
439 - NESVADBA P. et al.
-
Moisture and temperature dependance of thermal diffusivity of cod
minces.
]. of Food Technol. (1984) 19, 585-592.
-
Radiation heat transfer to products in refrigerated display cabinets.
in Inst. Int. Froid - Con C2 D3 — Aberdeen (1985) 323-329.
441 ' N9 C-Sal.
-
Studies on quality assessment of frozen fish - I — The correlation between
extractability or viscosity and the amount of drip in frozen white pomfret.
Rep. of the Nat. Food Res. Inst. (1982) 43, 191-194.
Il - K value, ABVT and TMA as freshness indices, and peroxyde value and
TBA number in rancidity of skin portion.
Rep. of the Nat. Res. Inst. (1982) 43, 195-201.
442 ' NICKERSON J'T*R- et al.
-
Bacteriological examination of raw breated frozen shrimp.
). Milk Food Technol. (1972) 35 (3) 167-169.
XXVI
W
]. of Agric. and Food Chem. (1988) 36 (3) 595-599.
426 - MURRAY C.K. et al.
-
The histology of blue whitting.
in ”Advances in fish Science and Technology” CONNELL J.).
Ed. Fishing News Books Ltd Farnham (1980) 503-507.
427 - MUSLEMUDDIN M. et al.
-
Investigation on the cold storage deterioration ofdifferentspecies offishes
and shell fishes of Bangladesh. Il - Some aspects fo degradative changes
in hilsa fish during storage.
-
Bangladesh ]. of Science et Ind. Res. (1984) 19 (1/4) 11—17.
428 - MYERS M.
—
Données de planification etd‘ingénierie — I -Manutention du poisson frais.
FAO Circ. Pêches (1985) 735, 59 pages.
429 - NAIDU Y.M.
-
Composition and stability of mechanically deboned carp (Cyprinus carpis)
With emphasis on Iipids and texture during frozen storage.
Dissertation Abstracts International (1984) B 44 (12) 3581, 204 pages.
430 - NAKAYAMA T. et al.
—
Physical chemical and sensory evaluations of frozen stored deboned
(minced fish flesh).
J. of Food Sci. (1977) 42 (4) 900—905.
431 - NALETOV I.A. et al.
-
Ultractructure of muscle tissue of carp and baltic herring during freezing.
lzvest. Vysshikh Zavedenii, Pishchevaya Technol. (1982) 5 60-65.
432 — NALETOV I.A. et al.
-
Experience with operation of fish-freezing unit using liquid nitrogen.
Rybnoe Khozyaistvo (1983) 4 -63-64.
433 - NANCAY (de) S.
—
Transports routiers des produits de la mer.
La Pêche Maritime (1987) 66 (1309) 280—290.
434 — NANDANIE \X/.M.C. et al.
—
A preliminary study on the seasonal variation in the storage pattern and
proximate composition of iced spotted sardine (SaredineHa sirm).
FAO Fisheries Report (1985) 317 (suppl.) 82—86.
435 - NAVARRO MP. et al.
—
(Technical note) Effect of frozen storage on protein quality of sardines.
Int. l. of Food Sci. et Technol. (1987) 22 (1) 77—80.
436 - NAVARRO MP. et al.
-
Changes in the N and available lysine contents of sardine paste : effects
of frozen storage.
Annales de Bromatologia (1987) 39 (2) 351-356.
437 - NAY ).G.
-
La congélation sur bande transporteuse.
Revue Gén. du Froid (1972) 63 (11) 1107-1114.
438 — NEIRAC M.G.
-
Techniques frigorifiques modernes. La réfrigération.
Revue Gén. du Froid (1976) 67 (6) 429—436.
439 - NESVADBA P. et al.
-
Moisture and temperature dependance of thermal diffusivity of cod
minces.
]. of Food Technol. (1984) 19, 585-592.
-
Radiation heat transfer to products in refrigerated display cabinets.
in Inst. Int. Froid - Con C2 D3 — Aberdeen (1985) 323-329.
441 ' N9 C-Sal.
-
Studies on quality assessment of frozen fish - I — The correlation between
extractability or viscosity and the amount of drip in frozen white pomfret.
Rep. of the Nat. Food Res. Inst. (1982) 43, 191-194.
Il - K value, ABVT and TMA as freshness indices, and peroxyde value and
TBA number in rancidity of skin portion.
Rep. of the Nat. Res. Inst. (1982) 43, 195-201.
442 ' NICKERSON J'T*R- et al.
-
Bacteriological examination of raw breated frozen shrimp.
). Milk Food Technol. (1972) 35 (3) 167-169.
XXVI