Поиск по Электронному каталогу

664.951.31:(664.951.014:543)
S-16
Nomura, Y.
    Properties and utilization of shark collagen / Y. Nomura // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.147-158. - ISSN 0 08- 044

Nomura, Y. Properties and utilization of shark collagen [Текст] / Y. Nomura // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.147-158

664.951.014:543
S-16

    Control of sugar content in fish fillets by soaking and cold preservationOoizumi T.,Tsuruhashi K.,Miono Y.,Akahane Y. // More efficient utilization of fish and fisheries products / Sakaguchi M. More efficient utilization of fish and fisheries products / Sakaguchi M. - 2004. - P.415-423

Рубрики: технология рыбы и морепродуктов--биохимия и контроль

Кл.слова (ненормированные):
технология

Control of sugar content in fish fillets by soaking and cold preservationOoizumi T.,Tsuruhashi K.,Miono Y.,Akahane Y. [Текст] // More efficient utilization of fish and fisheries products / Sakaguchi M. / efficient utilization of fish and fisheries products / Sakaguchi M. More. - Amsterdam, 2004. - С. P.415-423

664.951.22:(664.951.014:543)
S-16

    Properties of proteases responsible for degradation of muscle proteins during anchovy sauce fermentationChoi Y.J.,Heu M.-S.,Kim H.-R.,Pyeun J.-H. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.425-439. - ISSN 0 08- 044

Properties of proteases responsible for degradation of muscle proteins during anchovy sauce fermentationChoi Y.J.,Heu M.-S.,Kim H.-R.,Pyeun J.-H. [Текст] // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.425-439

664.951.014:543
G71
Gram, L.
    Detentions and rejections of seafood in international tradeGram L.,Ababouch L. / L. Gram ; соавт. Ababouch L. // FAO Fish.Tech.Pap. - 2004. - P.21-25. - (N 444)

Рубрики: технология рыбы и морепродуктов--биохимия и контроль

   торговля рыбными продуктами

Кл.слова (ненормированные):
технология -- товароведение
Доп.точки доступа:
Ababouch L. \соавт.\

Gram, L. Detentions and rejections of seafood in international tradeGram L.,Ababouch L. [Текст] / L. Gram ; соавт. Ababouch L. // FAO Fish.Tech.Pap. - 2004. - С. P.21-25

664.951.014:543
H94
Huss, H. H.
    Industrial and environmental contaminants / H. H. Huss // FAO Fish.Tech.Pap. FAO Fish.Tech.Pap. - 2004. - P.77-79. - (N 444). - ISSN 92-5-1049

Huss, H.H. Industrial and environmental contaminants [Текст] / H. H. Huss // FAO Fish.Tech.Pap. / Fish. Tech.Pap. FAO. - Rome, 2004. - С. P.77-79

664.951.014:543
A12
Ababouch, L.
    International regulatory framework for fish safety and quality / L. Ababouch // FAO Fish.Tech.Pap. FAO Fish.Tech.Pap. - 2004. - P.96-100. - (N 444). - ISSN 92-5-1049

Ababouch, L. International regulatory framework for fish safety and quality [Текст] / L. Ababouch // FAO Fish.Tech.Pap. / Fish. Tech.Pap. FAO. - Rome, 2004. - С. P.96-100

64.951.014:543
H94
Huss H.H., H. H.,Ryder J.
    Prerequisites to HACCP / H. H.,Ryder J. Huss H.H. // FAO Fish.Tech.Pap. FAO Fish.Tech.Pap. - 2004. - P.101-132. - (N 444). - ISSN 92-5-1049

Huss H.H., H.H.,Ryder J. Prerequisites to HACCP [Текст] / H. H.,Ryder J. Huss H.H. // FAO Fish.Tech.Pap. / Fish. Tech.Pap. FAO. - Rome, 2004. - С. P.101-132

664.951.014:543
H94
Huss, H. H.
    Development and adoption of the HACCP principlesHuss H.H. / H. H. Huss // FAO Fish.Tech.Pap. - 2004. - P.133-152. - (N 444)

Рубрики: технология рыбы и морепродуктов--биохимия и контроль--санитария

Кл.слова (ненормированные):
технология -- ХАССП

Huss, H.H. Development and adoption of the HACCP principlesHuss H.H. [Текст] / H. H. Huss // FAO Fish.Tech.Pap. - 2004. - С. P.133-152

664.951.014:543
G71
Gram, L.
    Application of HACCP principles in the management of other quality aspectsGram L. / L. Gram // FAO Fish.Tech.Pap. - 2004. - P.178-183. - (N 444)

Рубрики: технология рыбы и морепродуктов--биохимия и контроль--санитария

Кл.слова (ненормированные):
технология -- ХАССП

Gram, L. Application of HACCP principles in the management of other quality aspectsGram L. [Текст] / L. Gram // FAO Fish.Tech.Pap. - 2004. - С. P.178-183

664.951.014:543
G71
Gram, L.
    Examples of FSOs for bacteria or toxins in seafood products / L. Gram // FAO Fish.Tech.Pap. FAO Fish.Tech.Pap. - 2004. - P.189-194. - (N 444). - ISSN 92-5-1049

Gram, L. Examples of FSOs for bacteria or toxins in seafood products [Текст] / L. Gram // FAO Fish.Tech.Pap. / Fish. Tech.Pap. FAO. - Rome, 2004. - С. P.189-194