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2. Relation between protein extractability and free fatty acid production in code muscle aged in ice;Anderson;Journal of the Fisheries Research Board of Canada,1968
3. AOAC (1990a). Moisture in meat. Method 950.46. In P. Cunniff (Ed.), Official methods of analysis of AOAC international. Gaithersburg, MD, USA.
4. AOAC (1990b). Salt (chlorine as sodium chloride) in seafood. Method 937.09. In P. Cunniff (Ed.), Official methods of analysis of AOAC international. Gaithersburg, MD, USA.
5. Aune, E. J., & Nordtvedt, T. S. (1999). An environmentally transport of salmon from Norway to France by means of super-chilling and a new packaging method. In 20th International congress of refrigeration (pp. 1–6). Sydney.