L'industrie Alimentaire Halieutique. Vol. lV - L'utilisation du froid.
W
Publications parues pendant la rédaction de ce livre
784 - ANG ).F. et al
-
Denaturation of cod myosine during freezing after modification with
formal dehyde.
). of Food Sci. (1989) 54 (4) 814-818.
785 — BENDER A.E.
-
Aliments surgelé aspects nutritionnels.
Cahiers Nutr. Diet. (1989) 24 (4) 298-301.
786 - X X X
Consommation des produits de la mer.
Produits de la mer (1990) 1 11 et Z, 6-7 38-41, 51.
787 - BOER G.al.
-
Effects of mixing and moisture modification on toughening and
dimethylamine formation in Alaska pollock mince during frozen storage
at -10°C.
]. of Food Sci (1989) 54 (6) 1524-1529.
788 - SANTOS E.E.M. et al.
-
Effects of vacuum packaging, glazing and erythorbic acid on the Shelf—life
of frozen white hake and mackerel.
.
_|. of Food Sci (1990) 55 (1) 64-70.
789 - KITAMIKADO N. et al.
-
An enzymatic method designed to differentiate between fresh and frozenthawed fish.
]. of Food Sci. (1990) 55 (1) 74-76.
790 — YOON K.S. et al.
-
Effect of powdered cellulose on the texture and freeze-thaw stability or
surimi based shellfish analog products.
]. of Food Sci (1990) 55 (1) 87—91.
791 - SYCH ]. et al.
-
Cryoprotective effects of lactitol, Palatinit and Polydextrose on cod surimi
proteins during frozen storage.
]. of Food Sci. (1990) 55 (2) 356-360.
792 - CHAKRABARTI R. et al.
-
Effect of liquid nitrogen freezing and subsequent storage on survival of
Staphylococcus aureus and Streptococcus pyogenes in treated prawn meat.
Fishery Technology (1988) 25 (1) 61-63.
793 - KITAMIKADO M. et al.
—
A routine method and test—paper method for the differentiation between
frozen thawed and unfrozen fish.
Bull. of the japan Soc. of Sci. Fisheries (1988) 54 (12) 2149-2151.
794 — YUAN C. et al
—
Differentiation of frozen-thawed fish from unfrozen fish by determination
of neutral B-N- acetylglucosaminidase activity in the blood.
Bull. of the japan Soc. of Sci. Fisheries (1988) 54 (12) 2143-2148.
795 — KOISUMI C. et al.
—
Influences of freeze—thawing process on the quality of sardine and horse_
mackerel during refrigerated storage.
Bull. of the Japan Soc. of Sci. Fisheries (1988) 54 (12) 2203-2210.
796 - MISHRA R. et al.
—
Shell—life of frozen stored clam (Meretrix casta) meat.
]. of Food Sci. and Techn. India (1989) 26 (4) 201-204.
797 - MONTERO P. et al.
-
Changes in hake muscle collagene during frozen storage due to seasonal
_
effects.
Int. ]. of Refrigeration (1989) 12 (4) 220—223.
798 ' SRiKAR l-N- et al.
—
Changes in lipids and preteins of marine cat fish (Tachysurus dussumieri)
during frozen storage.
int). of Food and Techn. (1989) 24 (6) 653—658.
799 — HARRISON M.A. et al.
—
Shell—life extension of raw brown shrirhp (Penaeus aztecus) with potassium
sorbate in ices and dips.
). of Food quality (1989) 12 (3) 243-247.
XLVI
W
Publications parues pendant la rédaction de ce livre
784 - ANG ).F. et al
-
Denaturation of cod myosine during freezing after modification with
formal dehyde.
). of Food Sci. (1989) 54 (4) 814-818.
785 — BENDER A.E.
-
Aliments surgelé aspects nutritionnels.
Cahiers Nutr. Diet. (1989) 24 (4) 298-301.
786 - X X X
Consommation des produits de la mer.
Produits de la mer (1990) 1 11 et Z, 6-7 38-41, 51.
787 - BOER G.al.
-
Effects of mixing and moisture modification on toughening and
dimethylamine formation in Alaska pollock mince during frozen storage
at -10°C.
]. of Food Sci (1989) 54 (6) 1524-1529.
788 - SANTOS E.E.M. et al.
-
Effects of vacuum packaging, glazing and erythorbic acid on the Shelf—life
of frozen white hake and mackerel.
.
_|. of Food Sci (1990) 55 (1) 64-70.
789 - KITAMIKADO N. et al.
-
An enzymatic method designed to differentiate between fresh and frozenthawed fish.
]. of Food Sci. (1990) 55 (1) 74-76.
790 — YOON K.S. et al.
-
Effect of powdered cellulose on the texture and freeze-thaw stability or
surimi based shellfish analog products.
]. of Food Sci (1990) 55 (1) 87—91.
791 - SYCH ]. et al.
-
Cryoprotective effects of lactitol, Palatinit and Polydextrose on cod surimi
proteins during frozen storage.
]. of Food Sci. (1990) 55 (2) 356-360.
792 - CHAKRABARTI R. et al.
-
Effect of liquid nitrogen freezing and subsequent storage on survival of
Staphylococcus aureus and Streptococcus pyogenes in treated prawn meat.
Fishery Technology (1988) 25 (1) 61-63.
793 - KITAMIKADO M. et al.
—
A routine method and test—paper method for the differentiation between
frozen thawed and unfrozen fish.
Bull. of the japan Soc. of Sci. Fisheries (1988) 54 (12) 2149-2151.
794 — YUAN C. et al
—
Differentiation of frozen-thawed fish from unfrozen fish by determination
of neutral B-N- acetylglucosaminidase activity in the blood.
Bull. of the japan Soc. of Sci. Fisheries (1988) 54 (12) 2143-2148.
795 — KOISUMI C. et al.
—
Influences of freeze—thawing process on the quality of sardine and horse_
mackerel during refrigerated storage.
Bull. of the Japan Soc. of Sci. Fisheries (1988) 54 (12) 2203-2210.
796 - MISHRA R. et al.
—
Shell—life of frozen stored clam (Meretrix casta) meat.
]. of Food Sci. and Techn. India (1989) 26 (4) 201-204.
797 - MONTERO P. et al.
-
Changes in hake muscle collagene during frozen storage due to seasonal
_
effects.
Int. ]. of Refrigeration (1989) 12 (4) 220—223.
798 ' SRiKAR l-N- et al.
—
Changes in lipids and preteins of marine cat fish (Tachysurus dussumieri)
during frozen storage.
int). of Food and Techn. (1989) 24 (6) 653—658.
799 — HARRISON M.A. et al.
—
Shell—life extension of raw brown shrirhp (Penaeus aztecus) with potassium
sorbate in ices and dips.
). of Food quality (1989) 12 (3) 243-247.
XLVI