1. Barbagli, C. and Crescenzi, G.S. 1981. Influence of freezing and thawing on the release of cytochrome oxidase from chicken’s liver and from beef and trout muscle. J. Food Sci.
46:491–493.
2. Barrett, A.J. 1972. Lysosomal enzymes. In Lysosomes: A Laboratory Handbook. (Dingle, J.T., ed.) pp. 46–135, American Elsevier Publishing, New York.
3. Bengtsson, B.L., Bosund, I., and Rasmussen, I. 1967. Hexanal and ethanol formation in peas in relation to off-flavor development. Food Technol.
21:478.
4. Brannan, R.G. and Erickson, M.C. 1996. Sensory assessment of frozen stored channel catfish in relation to lipid oxidation. J. Aquat. Food Prod. Technol.
5:67–80.
5. Brewer, M.S., Ikins, W.G., and Harbers, C.A.Z. 1992. TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: effects of packaging. J. Food Sci.
57:558–563, 580.