"‘—__thmm
690 ' YAMASHlTA T- et al.
-
Efficient use
of secondary raw materials in fish processing — l — Changes
… phys1cal properties of kamaboko during cold storage.
]. Jap. Soc. Food. Sci. & Technol. (1985) 32 (2) 114-1 19.
691 ' YANG T-C-S—
Freeze - texturized Maine shrimp protein extract.
). Food Sci. (1987) 52 (3) 601-608.
692 — YASUI A. et al.
-
Changes in chemical and physical properties of lizard fish meat during
ice and frozen storage.
]. Jap. Soc. of Sci. and Technol. (1987) 34 (1) 54—60.
693 - YASUI A. et al.
-
Changes in properties of lizard fish meat as materials for fish jelly products
during storage.
). Jap. Soc. of Sci. and Tecnhol. (1987) 34 (2) 109-114.
694 - YOSHIOKA K.
-
Differentiation of freeze—thawed fish from fresh fish by the determination
of hematocrit value.
Bull. Japan Soc. Sci. Fisheries (1983) 49 (1) 149.
695 - YOSHIOKA K. et al.
-
Differentiation of freeze-thawed fish from fresh fish by the examination
of medulla of crystalline lens.
Bull. Japan Soc. Sci. Fisheries (1983) 49 (1) 151.
696 - YOSHIOKA K.
—
Differentiation of frozen-thawed fish from fresh fish by the examination
of blood.
Bull. Japan Soc. of Sci. Fisheries (1985) 51 (8) 1331-1336.
697 - YOSHIOKA K. et al.
-
Differentiation between freeze-thawed fish fillet and fresh fish fillet by the
examination of erythrocytes.
Bull. of]apan Soc. of Sci. Fisheries (1988) 54 (7) 1221-1225.
698 - YOUNATHAN M.T. et al.
-
Control of heat induced oxidative rancidity in refrigerated shark and
mackerel.
]. of Food Sci. (1983) 48 (1) 176-178.
699 — ZACHARIA S.
-
A study on the use of water treated with ultra violet rays in the processing
of individually quick frozen cuttlefish fillets.
Seafood Export). (1986) 18 (10) 5-8.
700 - ZHIZHIK 5.12. et al.
-
lntensified freezing of tuna in supercontainers of the «Rodina» type.
Kholodil'naya Tekhika (1986) 9, 7—12.
701 - ZUBERl R. et al.
-
Influence of processing on bacteriological quality of frozen shrimp.
]. of Food Protec. (1983) 46 (7) 572—577.
702 - X X X
-
Manutention et préservation
du poisson.
Ed. OCDE, Paris (1965).
_
703 - X X X
-
L'azote, auxiliaire précieux de l'industrie de la conserve.
Air liquide (1967).
704 - X X X
-
Projet de liste d'additifs pour les poissons,
crustacés et mollusques ainsi
que leurs préparations.
_
FAO Commission du Codex alimentarrus (1968) 1-11.
705 - x X X
,
-
Additifs alimentaires dans le poisson et
les produits de la pêche.
FAO Commission du Codex alimentartus (1968).
706 - x X X
-
Les pêcheries
de la Morinie -Boulogne sur Mer- Filetage et surgélation
du poisson.
Génie rural, Paris (1969) (1) 39-45_
'
'
'
'
’lation par l‘azote liquide.
707 - X X X
Les p0551b1l1tes
de surge
Marché du poisson (1969)
5 (77) 34'35'
XL!
?
690 ' YAMASHlTA T- et al.
-
Efficient use
of secondary raw materials in fish processing — l — Changes
… phys1cal properties of kamaboko during cold storage.
]. Jap. Soc. Food. Sci. & Technol. (1985) 32 (2) 114-1 19.
691 ' YANG T-C-S—
Freeze - texturized Maine shrimp protein extract.
). Food Sci. (1987) 52 (3) 601-608.
692 — YASUI A. et al.
-
Changes in chemical and physical properties of lizard fish meat during
ice and frozen storage.
]. Jap. Soc. of Sci. and Technol. (1987) 34 (1) 54—60.
693 - YASUI A. et al.
-
Changes in properties of lizard fish meat as materials for fish jelly products
during storage.
). Jap. Soc. of Sci. and Tecnhol. (1987) 34 (2) 109-114.
694 - YOSHIOKA K.
-
Differentiation of freeze—thawed fish from fresh fish by the determination
of hematocrit value.
Bull. Japan Soc. Sci. Fisheries (1983) 49 (1) 149.
695 - YOSHIOKA K. et al.
-
Differentiation of freeze-thawed fish from fresh fish by the examination
of medulla of crystalline lens.
Bull. Japan Soc. Sci. Fisheries (1983) 49 (1) 151.
696 - YOSHIOKA K.
—
Differentiation of frozen-thawed fish from fresh fish by the examination
of blood.
Bull. Japan Soc. of Sci. Fisheries (1985) 51 (8) 1331-1336.
697 - YOSHIOKA K. et al.
-
Differentiation between freeze-thawed fish fillet and fresh fish fillet by the
examination of erythrocytes.
Bull. of]apan Soc. of Sci. Fisheries (1988) 54 (7) 1221-1225.
698 - YOUNATHAN M.T. et al.
-
Control of heat induced oxidative rancidity in refrigerated shark and
mackerel.
]. of Food Sci. (1983) 48 (1) 176-178.
699 — ZACHARIA S.
-
A study on the use of water treated with ultra violet rays in the processing
of individually quick frozen cuttlefish fillets.
Seafood Export). (1986) 18 (10) 5-8.
700 - ZHIZHIK 5.12. et al.
-
lntensified freezing of tuna in supercontainers of the «Rodina» type.
Kholodil'naya Tekhika (1986) 9, 7—12.
701 - ZUBERl R. et al.
-
Influence of processing on bacteriological quality of frozen shrimp.
]. of Food Protec. (1983) 46 (7) 572—577.
702 - X X X
-
Manutention et préservation
du poisson.
Ed. OCDE, Paris (1965).
_
703 - X X X
-
L'azote, auxiliaire précieux de l'industrie de la conserve.
Air liquide (1967).
704 - X X X
-
Projet de liste d'additifs pour les poissons,
crustacés et mollusques ainsi
que leurs préparations.
_
FAO Commission du Codex alimentarrus (1968) 1-11.
705 - x X X
,
-
Additifs alimentaires dans le poisson et
les produits de la pêche.
FAO Commission du Codex alimentartus (1968).
706 - x X X
-
Les pêcheries
de la Morinie -Boulogne sur Mer- Filetage et surgélation
du poisson.
Génie rural, Paris (1969) (1) 39-45_
'
'
'
'
’lation par l‘azote liquide.
707 - X X X
Les p0551b1l1tes
de surge
Marché du poisson (1969)
5 (77) 34'35'
XL!
?