A. O. A. C., Official Methods of Analysis (l4th edn). Association of Official Analytical Chemis, Ariington, 1984
FAO/DANIDA,, El pescado fresco: su calidad y cambios de calidad, 1988
FARBER J., DODOS K., Principles of modified-atmosphere and sous vide product packaging., A technopnic Publishing Company Inc,, 1995
HEBARD, D. E., Flick G. J. , Martin R. E., Occurrence and significance of trimethylamine oxide and its derivates in fish and shellfish. Chemistry and biochemistry of marine food products, Avi Publishing Co. Conneticut, 1992
GOULD,, New methods of preservation P., Blackie Academic and Professiona, 1996
Jae W. Park, Surimi and surimi sea food, 2nd edition, 2005
Bibliografía Complementaria
BEATTY S. A.; N. E. GIBBONS,, The measurement of spoilage of fish, 1937
CASTELL, C. H.; B. SMITH Y N. NEAL., Production of dimethylamine in muscle of several species of gadoid fish during frozen storage, especially in relation to presence of dark muscle, 1971
CASTELL, C. H.; SMITH B. Y DYER, W. J, Simultaneous measurements of trimethylamine and diniethyiarnine in fish, and their use for estimating quality of frozen storage gadoid fish, 1974
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A. O. A. C., Official Methods of Analysis (l4th edn). Association of Official Analytical Chemis, Ariington, 1984