1. Practical evaluation of fish quality;Alasalvar,2002
2. Post-mortem tenderization of fish muscle proceeds independently of resolution of rigor mortis;Ando;Nippon Suisan Gakkaishi,1991
3. Studies on rigor mortis of fish–I. Difference in the mode of rigor mortis among some varieties of fish by modified Cutting’s method;Bito;Bulletin of Tokai Regional Fishery Research Laboratory,1983
4. Understanding the concepts of quality and freshness in fish;Bremner,2002
5. Microbial attachment to food and food contact surfaces;Frank,2001