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- [2] SPOILAGE AND BACTERIAL-FLORA OF THAWED FISHES, PARTIALLY FROZEN AT -3-DEGREES-C, DURING CHILL STORAGE BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1981, 47 (02): : 239 - 242
- [3] COMPARISON BETWEEN FRESH AND THAWED FROZEN PEAS IN STANDARDIZATION OF TENDEROMETERS - CONTRIBUTION TO A MUCH CONTESTED FIELD LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1977, 10 (03): : 159 - 161
- [4] SPOILAGE AND SPOILAGE INDICATORS IN FROZEN SHARK FOOD TECHNOLOGY IN AUSTRALIA, 1980, 32 (04): : 184 - 187