1. Discussion on the variation in the amount of bound water in fish meat during the processing of marine food products. (In Japanese with English summary);Akiba;Bull. Japan. Soc. Sci. Fisheries,1955
2. Studies on the bound water in fish muscle;Akiba;Mem. Fac. Fisheries, Hokkaido Univ.,1961
3. Salting of other fish;Anderson,1951
4. Does the salt brine salting accelerate the fish preservation in salt? (In Russian.);Berezin;Rybnoe Khoz.,1948
5. “Industrial Technology of Fish.”;Berezin,1951