L'Industrie Alimentaire Halieutique… Vol. IV - L'utilisation du froid.
Korean J. Food Sci. Technol. (1984) 16 (2) 133-138.
-
'
'
f animal foods.
461 - OHLSSON T.
Low power microwave thawmg
in ”Thermal processing and quality of foods” (1984) 579-584_
462 - OHNlSHI M. et al.
-
Effect of formaldehyde addition at different ionic strengths on the salt—
soluble proteins of fish muscle.
in ”Advances in fish science and technology" CONNELL J.J.
Ed. Fishing News Books Ltd Farnhman (1980) 449—467.
463 — OHSHIMA T. et al.
-
Hydrolyse enzymatique des phospholipides dans la chair de morue lors
du stockage à l‘état congelé.
Bull. Jap. Soc. Sci. Fisheries (1983) 49 (9) 1397—1404.
464 — OHSHIMA T. et al.
-
Enzymatic hydrolysis of phospholipid in cod flesh during storage in ice.
Bull. Jap. Soc. Sci. Fisheries (1984) 50 (1) 107-114.
465 - OHSHIMA T. et al.
—
Effect of accumulated free fatty acid on reduction of salt soluble protein
of cod flesh during frozen storage.
Bull. Jap. Soc. Sci. Fisheries (1984) 50 (9) 1567—1572.
466 - 0HSHIMA T. et al.
—
Preferential enzymatic hydrolysis of phosphatidylcholine in skipJack flesh
during frozen storage.
Bull. Jap. Soc. Sci. Fisheries (1984) 50 (12) 2091-2098.
467 - OHSHIMA T. et al.
-
Accumulation of lyso-form phospholipids in several species of fish flesh
during storage at -5°C.
Bull. Jap. Soc. Sci. Fisheries (1985) 51 (6) 965-971.
468 - OKADA T. et al.
-
An explanation of freeze denaturation on the kinetics of thermal
inactivation of frozen-stored carps myosine B.
Bull. Jap. Soc. Sci. Fisheries (1986) 52 (10) 1765-1770.
469 - ORELO A. et al.
—
Applicacion de la liofilizacion a los productos de la pesca.
lnd. Conservera (1967) 33 (339) 225—227.
470 - OSCROFT C.A.
-
Effects of freezing on the survival of Vibrio parahemolyticus and the
efficiency of enumeration methods to recover the organisme from frozen
and non frozen prawn homogenates.
Techn. Memo. Campden Food Preserv. Res. Assoc. (1987) 457 - 24 p.
471 — 0TENG-GYANG K.
—
Introduction à la microbiologie alimentaire dans les pays chauds.
Ed. Technique et Documentation Lavoisier, Paris (1984) p. 127—130.
472 - OWUSU-ANSAH Y.J. et al.
—TMAO prevents insolubilization of red hake muscle proteins during frozen
storage.
J. of Agric. and Food Chem. (1984) 32 (5) 1032-1035.
473 ' OWUSU'ANSAH Y-l'
—
The relation TMAO breakdown top pretin stability in red hake muscle
during frozen storage.
Dissertation Abstr. lnt (1985) B 45 (10) 160 p.
474 ' OWUSU'ANSAH Y—l- Et al.
—
Chemical and physical changes in red hake fillets during frozen storage.
J. of Food. Sci. (1986) 51 (6) 1402-1406.
-
Effect of in situ formaldehyde production on solubility and cross—linking
of proteins of minced red hake muscle during frozen storage.
J. of Food Biochem. (1987) 11 (1) 17—39.
476 - OYABU K. et al.
—
Refroidisseurs à saumure à basse température.
Refrigération JP (1984) 59 (684) 976-981.
477 ' PALANCHE &
-
Aspects fondamentaux de la lyophilisation alimentaire.
Nutrica (1973) Avril-Juillet 230 p.
XXVIIl
Korean J. Food Sci. Technol. (1984) 16 (2) 133-138.
-
'
'
f animal foods.
461 - OHLSSON T.
Low power microwave thawmg
in ”Thermal processing and quality of foods” (1984) 579-584_
462 - OHNlSHI M. et al.
-
Effect of formaldehyde addition at different ionic strengths on the salt—
soluble proteins of fish muscle.
in ”Advances in fish science and technology" CONNELL J.J.
Ed. Fishing News Books Ltd Farnhman (1980) 449—467.
463 — OHSHIMA T. et al.
-
Hydrolyse enzymatique des phospholipides dans la chair de morue lors
du stockage à l‘état congelé.
Bull. Jap. Soc. Sci. Fisheries (1983) 49 (9) 1397—1404.
464 — OHSHIMA T. et al.
-
Enzymatic hydrolysis of phospholipid in cod flesh during storage in ice.
Bull. Jap. Soc. Sci. Fisheries (1984) 50 (1) 107-114.
465 - OHSHIMA T. et al.
—
Effect of accumulated free fatty acid on reduction of salt soluble protein
of cod flesh during frozen storage.
Bull. Jap. Soc. Sci. Fisheries (1984) 50 (9) 1567—1572.
466 - 0HSHIMA T. et al.
—
Preferential enzymatic hydrolysis of phosphatidylcholine in skipJack flesh
during frozen storage.
Bull. Jap. Soc. Sci. Fisheries (1984) 50 (12) 2091-2098.
467 - OHSHIMA T. et al.
-
Accumulation of lyso-form phospholipids in several species of fish flesh
during storage at -5°C.
Bull. Jap. Soc. Sci. Fisheries (1985) 51 (6) 965-971.
468 - OKADA T. et al.
-
An explanation of freeze denaturation on the kinetics of thermal
inactivation of frozen-stored carps myosine B.
Bull. Jap. Soc. Sci. Fisheries (1986) 52 (10) 1765-1770.
469 - ORELO A. et al.
—
Applicacion de la liofilizacion a los productos de la pesca.
lnd. Conservera (1967) 33 (339) 225—227.
470 - OSCROFT C.A.
-
Effects of freezing on the survival of Vibrio parahemolyticus and the
efficiency of enumeration methods to recover the organisme from frozen
and non frozen prawn homogenates.
Techn. Memo. Campden Food Preserv. Res. Assoc. (1987) 457 - 24 p.
471 — 0TENG-GYANG K.
—
Introduction à la microbiologie alimentaire dans les pays chauds.
Ed. Technique et Documentation Lavoisier, Paris (1984) p. 127—130.
472 - OWUSU-ANSAH Y.J. et al.
—TMAO prevents insolubilization of red hake muscle proteins during frozen
storage.
J. of Agric. and Food Chem. (1984) 32 (5) 1032-1035.
473 ' OWUSU'ANSAH Y-l'
—
The relation TMAO breakdown top pretin stability in red hake muscle
during frozen storage.
Dissertation Abstr. lnt (1985) B 45 (10) 160 p.
474 ' OWUSU'ANSAH Y—l- Et al.
—
Chemical and physical changes in red hake fillets during frozen storage.
J. of Food. Sci. (1986) 51 (6) 1402-1406.
-
Effect of in situ formaldehyde production on solubility and cross—linking
of proteins of minced red hake muscle during frozen storage.
J. of Food Biochem. (1987) 11 (1) 17—39.
476 - OYABU K. et al.
—
Refroidisseurs à saumure à basse température.
Refrigération JP (1984) 59 (684) 976-981.
477 ' PALANCHE &
-
Aspects fondamentaux de la lyophilisation alimentaire.
Nutrica (1973) Avril-Juillet 230 p.
XXVIIl