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61.
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Aceleration of autolysis during fish sauce... salt content
by Asbjorn Gildberg, Jasmin Espejo-Hermes and Florian Magno-Orejana
Publication:
[S.l.]
[s.n.]
1984
. [8] p.
, Separata de : "J. Sci. Food Agric.", vol 35, pp. 1363-1369, 1984
25 cm
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62.
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Some physical effects of freezing fish muscle and their relation to protein, fatty acid interaction
by Margaret L. Anderson, Maynard A. Steinberg and Frederick J. King
Publication:
Londres
Fishing News Books
1960
. [8] p.
, Separata de : "The Technology of Fish Utilization", pp. 105-110
30 cm
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63.
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Observations on the behaviour of some endogenous enzime systems in frozen-stored fish flesh
by Edith Gould
Publication:
Londres
Fishing News Books
1960
. [4] p.
, Separata de : " Technology of Fish Utilization", pp. 126-128
30 cm
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64.
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Preservation of fresh unfrozen fishery products by low-level radiation | 6. Optimum radiopasteurization dose studies on ocean perck, pollock, and cod fillets
by Vincent G. Ampola, Thomas J. Connors, and Louis J. Ronsivalli
Publication:
[S.l.]
Institute of Food Technologists
1969
. [4], p.
, Separata de : "Food Technology", vol. 23, pp. 83-85, 1969
29 cm
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65.
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Composition of foods including added water using microwave dielectric spectra
by Michael Kent, Reinhard Knöchel, Frank Daschner, Ulla-Karin Berger
Publication:
[S.l.]
Elsevier science
2001
. [16] p.
, Separata de : "Food Control", 12, pp. 467-482, 2001
29 cm
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66.
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Intangible but not intractable | The prediction of fish "quality" variables using dielectric spectroscopy
by Leonor Nunes ...[et al.]
Publication:
[S.l.]
IOP publishing
2007
. [10] p.
, Separata de : " Measurement Science and Technology", 18, pp. 1029-1037, 2007.
doi : 10-1088/0957-0233/18/4/010
30 cm
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67.
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Handling lobsters and crabs
by H. J. Thomas | Marine Laboratory, Aberdeen
Publication:
[S.l.]
[s.n.]
1960
. 14 p.
20 cm
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68.
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Materials and technology. Vol. 8 : Oils and fats, animal food products, material resources
by R. F. Looney ...[et al. | eds. L. W. Codd ...[et al.]
Publication:
Amesterdão
Longman - J. H. de Bussy
1975
. XXX, 600 p.
, Baseado num trabalho em alemão escrito pelo falecido J. F. van Oss.
25 cm
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69.
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La pollution en droit international : La responsabilité pour les dommages causés par la pollution transfrontière
by Jacques Ballenegger
Publication:
Genève
Librairie Droz
1975
. 268 p.
22 cm
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70.
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Water treatment for industrial and public supply
by Ed. E. Field Reid ; Depatment of Trade and Industry, Central Office Information
Publication:
Londres
Staples printers
1971
. 152 p.
22 cm
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71.
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Características microbiológicas nacionais e internacionais de alimentos
by M. Ilídia Felgueiras | resp. ed. Laboratório Nacional de Engenharia e Tecnologia Industrial
Publication:
Lisboa
LNETI
1983
. [6], 252, [2] p.
30 cm
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72.
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Controlo dos microorganismos patogénicos em moluscos bivalves
by Sandra Mª da Silva Coelho | Escola Profissional Agrícola D. Dinis - Paiã
Publication:
Paiã
Escola Profissional Agrícola D. Dinis
1996
. IV, 54, [27] f.
, Curso técnico de controlo da qualidade alimentar. Prova de aptidão profissional.
30 cm
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73.
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Guide to shellfish hygiene
by P. C. Wood | World Health Organization
Publication:
Geneva
WHO
1976
. 80 p.
24 cm
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74.
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El pescado en la alimentación de Castilla y León durante los siglos XVIII y XIX
by Roberto Cubillo de la Puente | apresentação J. M. Zumalacárregui Rodríguez ; pref. Laureano M. Rubio Pérez ; Universidad de León
Publication:
León
U.L. Secretariado de Publicaciones
1998
. 501, VIII p.
24 cm
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75.
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Microorganisms in foods. 1 : their significance and methods of enumeration
by First ed. compiled by F.S. Thatcher and D.S. Clark ; sponsored by The International Commission on Microbiological Specifications for Foods of the International Association of Microbiological Societies ; University of Toronto | ed. committee R. P. Elliott, D.S. Clark, K.H. Lewis, H. Lundbeck, J.C. Olson, Jr., B. Simonsen
Publication:
Toronto
Univ. of Toronto Press
1988
. IX, 436 p.
24 cm
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76.
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Microorganisms in foods. 2 | Sampling for microbiological analysis : Principles and specific applications
by Sponsored by The International Commission on Microbiological Specifications for Foods (ICMSF), of the International Union of Microbiological Societies ; University of Toronto | ed. committee T.A. Roberts (Chairman), F.L. Bryan, J.H.B. Christian, D. Kilsby, J. C. Olson Jr., J.H. Silliker
Publication:
Oxford
Blackwell
1986
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77.
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Ecologia microbiana de los alimentos. Vol.1 | Factores que afectan a la supervivencia de los microorganismos en los alimentos
by Patrocinado por International Commission on Microbiological Specifications for Foods de la International Association of Microbiological Societies | comité ed. J.H. Silliker (chairman), R.P. Elliott (ed. coord.), A.C. Baird-Parker, F.L. Bryan, J.H.B. Christian, D.S. Clark, J.C. Olson Jr., T.A. Roberts
Publication:
Zaragoza
Acribia
1980
. [16], 332 p.
, Título original " Microbial ecology of foods, volume 1: Factors affecting live and death of microorganisms", Academic Press, New York.
24 cm
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78.
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Métodos recomendados para o exame microbiológico de alimentos
by American Public Health Association (APHA). Subcommittee on Methods of the Microbiological Examination of Foods | organizado por J. M. Sharf ; pref. 2ª ed. Howard L. Bodily ; pref. 1ª ed. Ferdinand R. Hassler ; trad. Miguel Falcone
Publication:
São Paulo
Editora Polígono
1996
. IX, 257 p.
, Título original "Recommended methods for the microbiological examination of food", APHF
21 cm
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79.
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Microbiology of frozen foods
by Edited by R. K. Robinson
Publication:
Londres
Elsevier applied science publishers
1985
. X, 290 p.
23 cm
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80.
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Microbiology of fermented foods. Vol. 2
by Edited by Brian J. B. Wood
Publication:
Londres
Elsevier applied science publishers
1985
. XX, 292, [14] p.
23 cm
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