au.\*:("LUPIN HM")
Results 1 to 8 of 8
Selection :
A MODEL TO EXPLAIN OBSERVED BEHAVIOR ON FISH SALTINGZUGARRAMURDI A; LUPIN HM.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1305-1317; 8 P.; BIBL. 27 REF.Article
ADAPTACION DE METODOS DE USO COMERCIAL PARA LA DETERMINACION DE NITROGENO BASICO VOLATIL EN MERLUZA (MERLUCCIUS HUBBSI) = ADAPTATION DES METHODES USUELLES AU DOSAGE DE L'AZOTE BASIQUE VOLATIL DANS LE MERLU M. HUBBSIGIANNINI DH; DAVIDOVICH LA; LUPIN HM et al.1979; REV. AGROQUIM. TECNOL. ALIMENT.; ESP; DA. 1979; VOL. 19; NO 1; PP. 55-60; ABS. ENG; BIBL. 10 REF.Article
WATER ACTIVITY AND SALT CONTENT RELATIONSHIP IN MOIST SALTED FISH PRODUCTSLUPIN HM; BOERI RL; MOSCHIAR SM et al.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 10; NO 1; PP. 31-38; BIBL. 21 REF.Article
COMPOSITION OF FISH FILLETING WASTEWATERGONZALEZ JF; CIVIT EM; LUPIN HM et al.1983; WATER S.A.; ISSN 509787; ZAF; DA. 1983; VOL. 9; NO 2; PP. 49-56; BIBL. 15 REF.Article
ESTUDIO COMPARATIVO DE LOS PROCESOS DE SALADO HUMEDO Y SECO DE MERLUZA (MERLUCCIUS HUBBSI) = ETUDE COMPARATIVE DES PROCEDES DE SALAGE A L'ETAT HUMIDE OU SEC DE M.H.BOERI RL; MOSCHIAR SM; LUPIN HM et al.1982; REV. AGROQUIM. TECNOL. ALIMENT.; ISSN 0034-7698; ESP; DA. 1982; VOL. 22; NO 1; PP. 139-145; ABS. ENG; BIBL. 17 REF.Article
AN OBJECTIVE INDEX FOR THE EVALUATION OF THE RIPENING OF SALTED ANCHOVYFILSINGER B; BARASSI CA; LUPIN HM et al.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 2; PP. 193-200; BIBL. 15 REF.Article
STUDY ON THE EVOLUTION OF RIGOR MORTIS IN BATCHES OF FISHTRUCCO RE; LUPIN HM; GIANNINI DH et al.1982; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 2; PP. 77-79; BIBL. 11 REF.Article
THE STORAGE LIFE OF ICED SOUTHERN BLUE WHITING (MICROMESISTIUS AUSTRALIS)BARASSI CA; BOERI RL; CRUPKIN M et al.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 2; PP. 185-197; BIBL. 26 REF.Article