THE DEVELOPMENT OF AN ELECTRONIC FISH FRESHNESS METER = DEVELOPPEMENT D'UN APPAREIL ELECTRONIQUE POUR MESURER LA FRAICHEUR DES POISSONSJASON AC; RICHARDS JCS.1975; J. PHYS. E.; G.B.; DA. 1975; VOL. 8; NO 10; PP. 826-830; BIBL. 15REF.Article

ANALYSIS OF BIMODAL DIFFUSION OF WATER IN FISH MUSCLE = ANALYSE DE LA DIFFUSION BIMODALE DE L'EAU DANS LES MUSCLES DE POISSONJASON AC; PETERS GR.1973; J. PHYS. D; G.B.; DA. 1973; VOL. 6; NO 4; PP. 512-521; BIBL. 12 REF.Serial Issue

COMPARISON OF METHODS OF FRESHNESS ASSESSMENT OF WET FISH. III. LABORATORY ASSESSMENTS OF COMMERCIAL FISH. = COMPARAISON DE METHODES D'EVALUATION DE LA FRAICHEUR DU POISSON FRAIS. III. EVALUATION AU LABORATOIRE DU POISSON COMMERCIALISEBURT JR; GIBSON DM; JASON AC et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 2; PP. 117-128; BIBL. 13 REF.Article

COMPARISON OF METHODS OF FRESHNESS ASSESSMENT OF WET FISH. I. SENSORY ASSESSMENTS OF BOXED EXPERIMENTAL FISH = COMPARAISON DES METHODES D'EVALUATION DE LA FRAICHEUR DU POISSON FRAIS (REFRIGERE). I. ANALYSES SENSORIELLES DU POISSON EXPERIMENTAL EN CAISSESBURT JR; GIBSON DM; JASON AC et al.1975; J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 6; PP. 645-656; BIBL. 9REF.Article

COMPARISON OF METHODS OF FRESHNESS ASSESSMENT OF WET FISH. II. INSTRUMENTAL AND CHEMICAL ASSESSMENTS OF BOXED EXPERIMENTAL FISH = COMPARAISON DES METHODES D'EVALUATION DE LA FRAICHEUR DU POISSON FRAIS (REFRIGERE). II. EVALUATION INSTRUMENTALE ET CHIMIQUE DU POISSON SUR GLACEBURT JR; GIBSON M; JASON AC et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 1; PP. 73-89; BIBL. 19REF.Article

ELECTRONIC MEASUREMENT OF BACTERIAL GROWTH.RICHARDS JCS; JASON AC; HOBBS G et al.1978; J. PHYS. E; GBR; DA. 1978; VOL. 11; NO 6; PP. 560-568; BIBL. 16 REF.Article