References

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Jonsson, A., S. Sigurgisladottir, H. Hafsteinsson and K. Kristbergsson, 2001. Textural properties of raw Atlantic salmon (Salmo salar) fillets measured by different methods in comparison to expressible moisture. Aquacult. Nutr., 7: 81-89.
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Schubring, R. and C. Meyer, 2002. Quality of factors of terrestrial snail products as affected by the species. J. Food Sci., 67: 3148-3151.
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Schubring, R. and J. Oehlenschlager, 1997. Comparison of the ripening process in salted Baltic and North sea herring as measured by instrumental and sensory methods. Z. Lebensmunters. Forsch. A, 205: 89-92.
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Schubring, R., 2001. Double freezing of saithe fillets: Influence on sensory and physical attributes. Nahrung, 45: 280-285.
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Schubring, R., 2002. Influence of freezing/thawing and frozen storage on the texture and colour of brown shrimp (Crangon crangon). Arch. Lebensmittelhyg., 53: 34-36.
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Schubring, R., C. Meyer, O. Schluter, S. Boguslawski and D. Knorr, 2003. Impact of high pressure assisted thawing on the quality of filets from various fish species. Innovative Food Sci. Emerg. Technol., 4: 257-267.
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