Поиск по Электронному каталогу

664.95
P32
Patterson, J.
    Canning of smoked brown mussel Perna indicaPatterson J. / J. Patterson // Phuket Mar.Biol.Cent.Spec.Publ. - 2001. - P.219-220. - (Vol.25,pt.1)

Рубрики: мидии--технология

   технология рыбы и морепродуктов--копчение--консервы

Кл.слова (ненормированные):
мидии -- технология

Patterson, J. Canning of smoked brown mussel Perna indicaPatterson J. [Текст] / J. Patterson // Phuket Mar.Biol.Cent.Spec.Publ. - 2001. - С. P.219-220

639.371.9:664.951.3
S-16

    Pacu (Piaractus mesopotamicus) a new fish species in Israel aquaculture: possibility of utilizationGelman A.,Drabkin V.,Sachs O. et al. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.75-83. - ISSN 0 08- 044

Pacu (Piaractus mesopotamicus) a new fish species in Israel aquaculture: possibility of utilizationGelman A.,Drabkin V.,Sachs O. et al. [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.75-83

664.951.3
D49

    Developments in smoking technology: modern techniques for an old process // Eurofish Mag. - 2004. - P.68-73. - (N 5)

Рубрики: технология рыбы и морепродуктов--копчение

Кл.слова (ненормированные):
технология

Developments in smoking technology: modern techniques for an old process [Текст] // Eurofish Mag. - 2004. - С. P.68-73

664.951.3
S43

    Seamor International starts operating a modern smokehouse: varied range of smoked fish for export // Eurofish Mag. Eurofish Mag. - 2004. - P.60-61. - (N6). - ISSN 1020-9956

Seamor International starts operating a modern smokehouse: varied range of smoked fish for export [Текст] // Eurofish Mag. / Mag. Eurofish. - Copenhagen, 2004. - С. P.60-61

664.951.27:664.951.3
L79

    Lipid oxidation and lysine availability in Atlantic mackerel hot smoked in mild conditionsKolodziejska I.,Niecikowska C.,Sikorski Z.E.,Kolakowska A. // Bull.Sea Fish.Inst. Bull.Sea Fish.Inst. - 2004. - P.15-27. - (N1 (161)). - ISSN 1429-2335

Lipid oxidation and lysine availability in Atlantic mackerel hot smoked in mild conditionsKolodziejska I.,Niecikowska C.,Sikorski Z.E.,Kolakowska A. [Текст] // Bull.Sea Fish.Inst. / Fish. Inst. Bull.Sea. - Gdynia, 2004. - С. P.15-27

664.951.3
L57
Leroi, F.
    Maitrise de la qualite et de la securite des produits marins fumes par une strategie de biopreservation / F. Leroi // Compte Rendu. Compte Rendu. - 2005. - P.9-11. - (N21). - ISSN 2-551-226

Leroi, F. Maitrise de la qualite et de la securite des produits marins fumes par une strategie de biopreservation [Текст] / F. Leroi // Compte Rendu / Rendu Compte. - Gaspe, 2005. - С. P.9-11

664.951.22+664.951.27:664.951.3
K70
Kolodziejska, I. et al.
    Lipid oxidation and lysine availability in smoked Atlantic mackerel fillets and Baltic spratsKoldziejska I.,Niecikowska C.,Sikorski Z.E. / I. et al. Kolodziejska // Bull.Sea Fish.Inst. Bull.Sea Fish.Inst. - 2004. - P.13-21. - (Vol.163,N3). - ISSN 1429-2335

Kolodziejska, I. et al. Lipid oxidation and lysine availability in smoked Atlantic mackerel fillets and Baltic spratsKoldziejska I.,Niecikowska C.,Sikorski Z.E. [Текст] / I. et al. Kolodziejska // Bull.Sea Fish.Inst. / Fish. Inst. Bull.Sea. - Gdynia, 2004. - С. P.13-21

664.951.11:664.951.3
S17

    Salmon slicing solutions for smokehouses // Eurofish Mag. - 2004. - P.66-67. - (N 2). - ISSN 1020-9956

Salmon slicing solutions for smokehouses [Текст] // Eurofish Mag. - 2004. - С. P.66-67

664.951.11:664.951.3
S78

    Spicy smoked products - Alaskan style // Eurofish Mag. - 2004. - P.98-99. - (N2). - ISSN 1020-9956

Spicy smoked products - Alaskan style [Текст] // Eurofish Mag. - 2004. - С. P.98-99

664.951.11:664.951.3
L35

    Laschinger opens ultra modern smokehouse in Poland: the very latest in salmon smoking // Eurofish Mag. - 2005. - P.102-105. - (N 2). - ISSN 1020-9956

Laschinger opens ultra modern smokehouse in Poland: the very latest in salmon smoking [Текст] // Eurofish Mag. - 2005. - С. P.102-105