1. Unterschung von Lebensmitteln Bestimmung des Gehaltes von flüchtigen stickstoffhaltigen Basen (TVB-N) in Fischen und Fischerzeugnissen Referenzerfahren;Amtliche Sammlung von Untersuchunsverfahren nach,1988
2. Spoilage and shelf-life extension of fresh fish and shellfish;Ashie;Critical Reviews in Food Science and Nutrition,1996
3. A study in the use of a high concentration of carbon dioxide in a modified atmosphere to preserve salmon;Barnett;Marine Fisheries Review,1982
4. Use of laminated high and low density polyethylene flexible packaging to store trout (Salmo gairdneri) in a modified atmosphere;Barnett;Journal of Food Protection,1987
5. Further Studies of the Packaging of Marine Fish Products Under Modified Atmospheres;Cann,1983