1. Reaction of Free Fatty Acids with Protein in Cod Muscle Frozen and Stored at −29 C after Aging in Ice
2. ON THE NATURE OF THE ASSOCIATION OF PROTEIN IN FROZEN-STORED COD MUSCLE
3. André, P., Risser, G., Vallien, J. and Cabibel, M. (1972). Rapp. final, action concertee: technol. agr., contrat no. 69.016.36, D.G.R.S.T., 1972–02.
4. EFFECTS OF FREEZING AND PACKAGING METHODS ON FREEZER BURN OF HAMS IN FROZEN STORAGE