STABILITY «or iŒEEZE=DRŒD mons
'
207
în Summary, in‘ îfreeze—’Ch‘:icäd “foods, bacteria 'cari and
steps,
eaoh
_take1ts toll…on the miçrobes.
cannot
be cons1dered
& mcrobrcrdal process, nor can subæquent storage be so
the 1mportance of good
and high raw material“ quality
a 'pri0ri,äs‘cf
ev1dent, and
ru
food products of h1gh
.
I…”)
“
REFERENCES
]
.
-ij !
'
.
ACMO N- C—:SMÀMQN H ISCHOPŒT EFCRMGJCandEMŒW RK (1965)Momtureconœntanâ
avor stability of
whole m11kJDazryScz,48, 544
.
_.
,
Amen L. (1963). Engymic
oflÇo'vsz
'
'
BISHOV s., Hm<‘x A. s. and KOCH R. 'B‘.
‘q£
sy5£éiàg_æ1aæaægdehydmted
foods. Food Res., 25,174.
.
Boxcsmom G. <1962>.LU@sÇMvM pr9b1ems
Camden, N. I., p. 197-250. Publ. bÿ Càmÿbèll‘ Sou Company
'
f‘
f
,
, j
'
‘
Bom F. A. (1958). The Eeçts
o‘qjNamal
Synthetic High Poly1eQM-Çew
York : Interscience Publi.,
Inc
:
Emma r. c. and BUmu A. 'R.”(1‘965)‘316n15 'reàeosîù frozeïi àdûedüs” sÿâ€éis. Fed. Préc.,
c…EmR K. J MORGAN C
LEACHandPARR LJ(1962) Cheæêcë and. M@tÿtiomlîfâ?hañg”jèsm
stored herring mea.1. '3‘.
ofheatlgatcontroedmomuæconæms°n
in frϾ-dried
Î
…
É
.Ï ÏÏ
…
Gamuz… J. H. B. (1963). 'MiebBiôîôgiéät‘Sp‘ô3äé_
Migrçêiqzqg;çàz
Quality of Foods—, (SLANW-L- W CHŒ—STER
CLEGG K. M. (1964)-.N0,HCWÆCÏ9
1 g0flemon1wœ JSczF00d
878-—…É
.
.
cœæ K- M and MNA D<1965>Cby1mpundâ th nzymnbwnmg ….
juice. J. Sci. Food Agr‘ê9. 16:11”?Î1{ ;
.
'
.
'
7-, f ;
CONNELL J. .Î. (1957).Sôfèà3pææ of thetextureofdehydratedsh J. SczFoodAgnc,9,526 ' ‘
"‘
D…. N— H. D…N c E HUANG IY …… MT(19æ…….… mfæzedrd fôôdê:
QMC Canfræ>« Rpt
_
.
'
En—Bmmwr M L d DvemLR96>Stb1@fmtgnumpmd&dhpdd@gtg
E…œ: R. P. and,
CCËÈC‘ËCÊÈCÊCÏ
at. ..2- ?,C after iff.î°?
mg and tha…gP0umy5ü438185
i
‘ f 1
.
FîSKE‘ P. .T. (1953): The =effectuf freezedrymg0thewablty°fChr°m°bacœnumh“dum‘Ï
F.... R.
dütîb“uäë dgfdwSMThmM 1
Cambridge,
'
]
tion of foodS- FoodTechwl17s(2)139(3)258
ÎÏÎ:ï
'
G…:NH andmmHa%s>Ftrtn
f mbdndlyùgnpmdm % &
resum tive earlyenvuonmentSaenœl5"1589
â.
!n‘t ?
eur.»
_
oxygen byourst0fedundervar10uscondlüons
14, 267:=
—
'
207
în Summary, in‘ îfreeze—’Ch‘:icäd “foods, bacteria 'cari and
steps,
eaoh
_take1ts toll…on the miçrobes.
cannot
be cons1dered
& mcrobrcrdal process, nor can subæquent storage be so
the 1mportance of good
and high raw material“ quality
a 'pri0ri,äs‘cf
ev1dent, and
ru
food products of h1gh
.
I…”)
“
REFERENCES
]
.
-ij !
'
.
ACMO N- C—:SMÀMQN H ISCHOPŒT EFCRMGJCandEMŒW RK (1965)Momtureconœntanâ
avor stability of
whole m11kJDazryScz,48, 544
.
_.
,
Amen L. (1963). Engymic
oflÇo'vsz
'
'
BISHOV s., Hm<‘x A. s. and KOCH R. 'B‘.
‘q£
sy5£éiàg_æ1aæaægdehydmted
foods. Food Res., 25,174.
.
Boxcsmom G. <1962>.LU@sÇMvM pr9b1ems
Camden, N. I., p. 197-250. Publ. bÿ Càmÿbèll‘ Sou Company
'
f‘
f
,
, j
'
‘
Bom F. A. (1958). The Eeçts
o‘qjNamal
Synthetic High Poly1eQM-Çew
York : Interscience Publi.,
Inc
:
Emma r. c. and BUmu A. 'R.”(1‘965)‘316n15 'reàeosîù frozeïi àdûedüs” sÿâ€éis. Fed. Préc.,
c…EmR K. J MORGAN C
LEACHandPARR LJ(1962) Cheæêcë and. M@tÿtiomlîfâ?hañg”jèsm
stored herring mea.1. '3‘.
ofheatlgatcontroedmomuæconæms°n
in frϾ-dried
Î
…
É
.Ï ÏÏ
…
Gamuz… J. H. B. (1963). 'MiebBiôîôgiéät‘Sp‘ô3äé_
Migrçêiqzqg;çàz
Quality of Foods—, (SLANW-L- W CHŒ—STER
CLEGG K. M. (1964)-.N0,HCWÆCÏ9
1 g0flemon1wœ JSczF00d
878-—…É
.
.
cœæ K- M and MNA D<1965>Cby1mpundâ th nzymnbwnmg ….
juice. J. Sci. Food Agr‘ê9. 16:11”?Î1{ ;
.
'
.
'
7-, f ;
CONNELL J. .Î. (1957).Sôfèà3pææ of thetextureofdehydratedsh J. SczFoodAgnc,9,526 ' ‘
"‘
D…. N— H. D…N c E HUANG IY …… MT(19æ…….… mfæzedrd fôôdê:
QMC Canfræ>« Rpt
_
.
'
En—Bmmwr M L d DvemLR96>Stb1@fmtgnumpmd&dhpdd@gtg
E…œ: R. P. and,
CCËÈC‘ËCÊÈCÊCÏ
at. ..2- ?,C after iff.î°?
mg and tha…gP0umy5ü438185
i
‘ f 1
.
FîSKE‘ P. .T. (1953): The =effectuf freezedrymg0thewablty°fChr°m°bacœnumh“dum‘Ï
F.... R.
dütîb“uäë dgfdwSMThmM 1
Cambridge,
'
]
tion of foodS- FoodTechwl17s(2)139(3)258
ÎÏÎ:ï
'
G…:NH andmmHa%s>Ftrtn
f mbdndlyùgnpmdm % &
resum tive earlyenvuonmentSaenœl5"1589
â.
!n‘t ?
eur.»
_
oxygen byourst0fedundervar10uscondlüons
14, 267:=
—