600 - SPINELLI
.
'
-
Dégradation of nucleotides in ice-stored halibut.
]
). of Food Sci. (1967) 32 (1) 38-41.
601 — SRINIVASA GOPAL T.K. et al.
-
Use of linear low density polythene film for frozen fish packaging. Fishery
Technology (1987) 24 (2) 116-118.
602 - STATHAM J.A.
-
Sorbate extends shelf—life of acallops.
Australian Fisheries (1983) 42 (7), 3p.
603 — STATHAM ).A. et a].
-
Effect of potassium sorbate on spoilage of blue grenadier (Macruronus
novaeælandiae) a assessed by microbiology and sensory profiles.
). of Food Protec. (1983) 46 (12) 1084-1091
604 — STATHAM J.A
-
Modified atmosphere storage of fisheries products : the state of the art.
Food Technology in Australia (1984) 36 (5) 233-239.
605 - STATHAM J.A. et al.
—
Acceptability of trevalla
(Hyperoglypha porosa Richardson) after storage in carbone dioxide.
Food Techno]. in Australia (1985) 37 (5) 212-215.
606 - STEINBERG M.A.
-
Post present and future methods utilisation.
in «Advances in fish science and technology» CONNELL J.).
'
Ed.Fishing News Books Ltd Farnham, England (1980) 34-48.
607 - STODOLNICK L. et al.
—
Changes in contents of free and bound lipids and their effect on
consistency of cod muscle tissue during frozen storage.
Przemysl. Spozywezy (1984) 38 (12) 467—470.
608 - STODOLNICK L. et al.
—
Lipid changes in cod muscle tissue frozen in liquid nitrogen during frozen
storage.
‘
in Inst. int. Froid Con chDz — Aberdeen (1985) 74-84.
609 - STODOLNICK L. et al
-
Cryoscopic temperature as an index of quality changes in the ice stored
and in frozen fish.
Przemys 1 Spozywezy (1987) 41 (4/5) 122-124.
610 - STODOLNICK L. et al.
—
Effect of temperatur, frosting and type of package on lipid hydrolysis in
Balting herrings stored in the frozen state.
Chlodnictwo (1987) 22 (6) 24-27, 1-2.
611 - STONE F.E.
—
lnosine monophosphate (IMP) and hypoxanthine formation in three
species of shrimp held on ice.
). Milk Food Technol. (1971) 34 (7) 354—356.
612 - STOREY R.M.
-
Modes of deshydration of frozen fish flesh.
in «Advances in fish science and technology» CONNELL J.].
Ed. Fishing news Books Ltd Farnham (1980) 498-502.
613 - STRASSER J.H. et al.
—
Blue crab meat.
Special Sci. Rep. Fish SEATTLE (1971) 630
,
1-26.
614 — STUART E.B. et al.
—
Pere size effect in the freeze-drying process
-
]. of Food Sci. (1971) 36
,
388—391.
:}
615 — SUCCAR ). et al.
—
Empirical formulae for predicting thermal physical properties of food at
freezing or defrosting temperatures.
Lebensm. Wissenschaft & technol
.
(1983) 16 (6) 326-331.
616 ' SUGAHARA l—- et al.
—
Bacteriol flora and effect of lytric enzyme on baterial growth in mackerel
muscle during storage.
Bull. of the Jap. Soc. of Sci. Fisheries (1988) 54 (7) 1195-1198.
-
Quality change in precooked sardine during frozen storage.
Bull. of Korean Fish Soc. (1988) 16 (2) 117-124.
.
'
-
Dégradation of nucleotides in ice-stored halibut.
]
). of Food Sci. (1967) 32 (1) 38-41.
601 — SRINIVASA GOPAL T.K. et al.
-
Use of linear low density polythene film for frozen fish packaging. Fishery
Technology (1987) 24 (2) 116-118.
602 - STATHAM J.A.
-
Sorbate extends shelf—life of acallops.
Australian Fisheries (1983) 42 (7), 3p.
603 — STATHAM ).A. et a].
-
Effect of potassium sorbate on spoilage of blue grenadier (Macruronus
novaeælandiae) a assessed by microbiology and sensory profiles.
). of Food Protec. (1983) 46 (12) 1084-1091
604 — STATHAM J.A
-
Modified atmosphere storage of fisheries products : the state of the art.
Food Technology in Australia (1984) 36 (5) 233-239.
605 - STATHAM J.A. et al.
—
Acceptability of trevalla
(Hyperoglypha porosa Richardson) after storage in carbone dioxide.
Food Techno]. in Australia (1985) 37 (5) 212-215.
606 - STEINBERG M.A.
-
Post present and future methods utilisation.
in «Advances in fish science and technology» CONNELL J.).
'
Ed.Fishing News Books Ltd Farnham, England (1980) 34-48.
607 - STODOLNICK L. et al.
—
Changes in contents of free and bound lipids and their effect on
consistency of cod muscle tissue during frozen storage.
Przemysl. Spozywezy (1984) 38 (12) 467—470.
608 - STODOLNICK L. et al.
—
Lipid changes in cod muscle tissue frozen in liquid nitrogen during frozen
storage.
‘
in Inst. int. Froid Con chDz — Aberdeen (1985) 74-84.
609 - STODOLNICK L. et al
-
Cryoscopic temperature as an index of quality changes in the ice stored
and in frozen fish.
Przemys 1 Spozywezy (1987) 41 (4/5) 122-124.
610 - STODOLNICK L. et al.
—
Effect of temperatur, frosting and type of package on lipid hydrolysis in
Balting herrings stored in the frozen state.
Chlodnictwo (1987) 22 (6) 24-27, 1-2.
611 - STONE F.E.
—
lnosine monophosphate (IMP) and hypoxanthine formation in three
species of shrimp held on ice.
). Milk Food Technol. (1971) 34 (7) 354—356.
612 - STOREY R.M.
-
Modes of deshydration of frozen fish flesh.
in «Advances in fish science and technology» CONNELL J.].
Ed. Fishing news Books Ltd Farnham (1980) 498-502.
613 - STRASSER J.H. et al.
—
Blue crab meat.
Special Sci. Rep. Fish SEATTLE (1971) 630
,
1-26.
614 — STUART E.B. et al.
—
Pere size effect in the freeze-drying process
-
]. of Food Sci. (1971) 36
,
388—391.
:}
615 — SUCCAR ). et al.
—
Empirical formulae for predicting thermal physical properties of food at
freezing or defrosting temperatures.
Lebensm. Wissenschaft & technol
.
(1983) 16 (6) 326-331.
616 ' SUGAHARA l—- et al.
—
Bacteriol flora and effect of lytric enzyme on baterial growth in mackerel
muscle during storage.
Bull. of the Jap. Soc. of Sci. Fisheries (1988) 54 (7) 1195-1198.
-
Quality change in precooked sardine during frozen storage.
Bull. of Korean Fish Soc. (1988) 16 (2) 117-124.