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𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Altintzoglou, T, Noestvold B, Carlehög M, Østli J, Egeness, F (2012). The influence of labelling on consumers' evaluations of fresh and thawed cod fillets in England. British Food Journal, 114(11), 1558–1570.https://doi.org/10.1108/0007070121127...
-Hassoun A, Shumilina E, Di Donato F, Foschi M, Simal-Gandara J, Biancolillo A (2020). Emerging Techniques for Differentiation of Fresh and Frozen-Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques. Molecules 25(19), 4472. https://doi.org/10.3390/molecules2519...
-Hicks D (2016). Seafood Safety and Quality: The Consumer’s Role. Foods 5(4), 71. https://doi.org/10.3390/foods5040071
-Sveinsdóttir K, Martinsdóttir E, Green-Petersen D, Hyldig G, Schelvis R; Delahunty C (2009). Sensory characteristics of different cod products related to consumer preferences and attitudes. Food Quality and Preference 20(2), 0–132. https://doi.org/10.1016/j.foodqual.20...
-McManus A, Hunt W, Storey J, McManus J, Hilhorst S (2014). Perceptions and preference for fresh seafood in an Australian context. Int. J. Consum. Stud., 38: 146-152. https://doi.org/10.1111/ijcs.12076
-Østli J, Esaiassen M, Garitta L, Nøstvold B, Hough G (2013). How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets. Food Quality and Preference 27(1). https://doi.org/doi:10.1016/j.foodqua...
-Peavey S, Work T, Riley J (1994). Consumer Attitudes Toward Fresh and Frozen Fish. Journal of Aquatic Food Product Technology 3(2), 71–87. https://doi.org/10.1300/J030v03n02_07
-Vanhonacker F, Pieniak, Z, Verbeke W (2013). European consumer perceptions and barriers for fresh, frozen, preserved and ready‐meal fish products. British Food Journal, 115(4), 508–525. https://doi.org/10.1108/0007070131131...
-Watanabe M, Suzuki T, Ichimaida K, Hattori T, Ueda, R (2020). Do consumers actually sense that sashimi made from frozen-thawed fish tastes worse than non-frozen one? International Journal of Refrigeration, 111, 94-102. https://doi.org/10.1016/j.ijrefrig.20...

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://ecotrust.org/wp-content/uploa...
-https://www.globalseafood.org/advocat...
-https://www.opb.org/news/article/seaf...
-https://seagrant.uaf.edu/lib/asg/30/A...
-https://www.fao.org/4/v3630e/v3630e14...
-https://agsci.oregonstate.edu/sites/a...
-https://www.eatingwell.com/article/80...
-https://www.washingtonpost.com/news/v...
https://www.mashed.com/1222694/what-t...
-https://www.pressherald.com/2018/11/1...
-https://www.ecfr.gov/current/title-21...
-https://oceans-and-fisheries.ec.europ...
-https://www.ers.usda.gov/amber-waves/...
-https://resources.finalsite.net/image...

𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀:
-   • How flash-freezing preserves food quality  
-   • Why You Should Be Buying Frozen Seafood (a...  
-   • Fresh Frozen Fish - EXPLAINED  
-   • How Freezing Fishing Trawler work I Fishin...  

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Christina DeWitt, Professor and Director of the Seafood Research and Education Center, Oregon State University
-Jamie Doyle, Sea Grant Extension Faculty, Oregon State University
-Chris Sannito, Seafood Technology Specialist, SeaGrant Alaska

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

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