1. Roles of endogenous enzymes in surimi gelation;An;Trends in Food Science and Technology,1996
2. Official methods of analysis of the association of the official analytical chemistry,1990
3. On the average hydrophobicity of proteins and the relation between and protein structure;Bigelow;Journal of Theoretical Biology,1967
4. Viscosity and emulsifying ability of fish and chicken muscle protein;Borderias;Journal of Food Technology,1985
5. Borresen, T. (1995). Postmortem changes in fish. In: Huss, H. H. (Ed.). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348. Rome: Food and Agriculture Organisation of United Nations.