Bibliographie.
%
800 — RODRIGUEZ de LECEA ]. et al.
-
Importance of defrosting temp. in the determination of microbiological
quality of frozen hake (Merluccius sp.)
Ann. de Bromatologia (1989) 41 (4) 129-139.
801 - SU\X/ETJA l.K. et al.
—
Changes un content ofATP related compounds, homarine and trigonelline
in marine invertebrates during ice storage.
Bull. of the Japan Soc. of Sci. Fisheries (1989) 55 (3) 559—566.
802 - KONING A.). (de) et al.
-
Rates of free fatty acid formation from phospholipids and neutral lipids
in frozen Cape hake (Merluccius sp.) mince at various temperatures.
]. of Sci. of Food and Agriculture (1990) 50 (3) 391-398.
803 - CHANG CM. et al.
-
Influence of a freeze-thawing process on the quality of mackerel during
storage et -1 °C.
Bull. of the Japan Soc. of Sci. Fisheries (1989) 55 (12) 2129-2135.
804 - KAlRIYANA E. et al.
-
Studies on the quality of radurized and non—radurized fresh hake
(Merluccius merluccius hubbsr) durin refrigerated storage.
Lebensmittel—Wissenschaft und Technologie (1990) 23 (1) 45-48.
805 - CARECHE M. et al.
-
The effect of neutral and oxidized lipids on functionality in hake
(Merluccius merluccius L.) : a DMA and HCHO forming species during
frozen storage.
Food Chemistry (1990) 36 (2) 113-128.
806 — CHEN H.C. et al.
-
Changes in biochemical and bacteriological quality of grass prawn during
transportation by icing and oxygenating.
). of Food Sci. (1990) 55 (3) 670-673.
807 — PEREEZ VILLARREAL B. et al
-
Chemical composition and ice spoilage of albacore (Thunnus alalunga).
J. of Food Sci. (1990) 55 (3) 678—682.
808 — ROURA S.]. et al.
-
Biochemical and physicochemical properties of actomyosine from preand post—spawned hade (Merluccius hubbsr) stored on ice.
). of Food Sci. (1990) 55 (3) 688-692.
XLVII
%
800 — RODRIGUEZ de LECEA ]. et al.
-
Importance of defrosting temp. in the determination of microbiological
quality of frozen hake (Merluccius sp.)
Ann. de Bromatologia (1989) 41 (4) 129-139.
801 - SU\X/ETJA l.K. et al.
—
Changes un content ofATP related compounds, homarine and trigonelline
in marine invertebrates during ice storage.
Bull. of the Japan Soc. of Sci. Fisheries (1989) 55 (3) 559—566.
802 - KONING A.). (de) et al.
-
Rates of free fatty acid formation from phospholipids and neutral lipids
in frozen Cape hake (Merluccius sp.) mince at various temperatures.
]. of Sci. of Food and Agriculture (1990) 50 (3) 391-398.
803 - CHANG CM. et al.
-
Influence of a freeze-thawing process on the quality of mackerel during
storage et -1 °C.
Bull. of the Japan Soc. of Sci. Fisheries (1989) 55 (12) 2129-2135.
804 - KAlRIYANA E. et al.
-
Studies on the quality of radurized and non—radurized fresh hake
(Merluccius merluccius hubbsr) durin refrigerated storage.
Lebensmittel—Wissenschaft und Technologie (1990) 23 (1) 45-48.
805 - CARECHE M. et al.
-
The effect of neutral and oxidized lipids on functionality in hake
(Merluccius merluccius L.) : a DMA and HCHO forming species during
frozen storage.
Food Chemistry (1990) 36 (2) 113-128.
806 — CHEN H.C. et al.
-
Changes in biochemical and bacteriological quality of grass prawn during
transportation by icing and oxygenating.
). of Food Sci. (1990) 55 (3) 670-673.
807 — PEREEZ VILLARREAL B. et al
-
Chemical composition and ice spoilage of albacore (Thunnus alalunga).
J. of Food Sci. (1990) 55 (3) 678—682.
808 — ROURA S.]. et al.
-
Biochemical and physicochemical properties of actomyosine from preand post—spawned hade (Merluccius hubbsr) stored on ice.
). of Food Sci. (1990) 55 (3) 688-692.
XLVII