1. Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness
2. Effect of Super Chilling Storage on Maintenance of Freshness of Kuruma Prawn
3. Ando, M., Ohishi, K., Okada, K., Mochizuki, S., Yamamoto, T., Yamane, A., Tsukamasa, Y. and Makinodan, Y. (2002). Effect of “Hyo-on” storage on delay of post-mortem softening of mackerel meat. J. Hyo-on Res., 5, 8-14 (in Japanese).
4. Ayaki, Y., Kashiwagi, K., Fukuma, Y. and Yamane, A. (1999). Enhancement of the quality of silver fish by “Hyo-on” technology. J. Hyo-on Res., 2, 1-5 (in Japanese).