1. [1] P.V. Hobbs: Ice Physics, 18-39, Oxford University Press,London (1974).
2. [2] H.Tsuyuki: Shokuhin kakogaku dai2han -kako kara hozo made- (Processing of Food: From Processing to Storage),14-16, Kyoritsu Press, Tokyo (1990) (in Japanese).
3. [3] Y. Yeh, and R.E. Feeney: Antifreeze proteins: Structures and mechanisms of function, Chemical Reviews, 92(2),601-617 (1996).
4. Hypothermic protection — A fundamental property of “Antifreeze” proteins
5. Antifreeze proteins: an unusual receptor–ligand interaction