1. Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets;Bland;Food Science & Nutrition,2018
2. The use of polyphosphates to maintain yield and quality of whole cooked, cryogenically frozen lobster (Homaru Americanus) and the use of sorbitol and tocopherol to maintain quality of whole cooked, cryogenically frozen crab (Cancer Irroratus);Calder,2003
3. Quality of whole lobster (Homarus americanus) treated with sodium tripolyphosphate before cooking and frozen storage;Calder;Journal of Food Science,2005
4. Frozen soft-shell lobster quality;Camire,1997
5. CFIA (2019). Export of Live Lobsters and Lobster Products Containing Tomalley - Guidance Document. Retrieved from https://inspection.gc.ca/exporting-food-plants-or-animals/food-exports/food-export-requirements/japan-fish-and-seafood/tomalley-guidance-document/eng/1304444268047/1304475517406, March 17, 2020.