1. Effect of high-pressure versus conventional thawing on colour, drip loss and texture of atlantic salmon frozen by different methods;Zhu;LebensWissens Technol,2004
2. Novel methods for rapid freezing and thawing of foods - a review;Li;J Food Eng,2002
3. Freezing and thawing rate effects on drip loss from samples of pork;Ngapo;Meat Sci,1999
4. Development of nonthermal processes for food preservation;Mertens;Food Techno,1992
5. Huang YH. Quality of unfreezing and development trends of quick-frozen food. J Huangshan University 2005; 7: 98-99.(In Chinese).