G. A. MacDonald

MacDonald, G. A., Lanier, T. C., & Giesbrecht, F. G. (1996). Interaction of sucrose and zinc for cryoprotection of surimi. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 44(1), 113–118. https://doi.org/10.1021/jf9406976

MacDonald, G. A., Lanier, T. C., Swaisgood, H. E., & Hamann, D. D. (1996). Mechanism for stabilization of fish actomyosin by sodium lactate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 44(1), 106–112. https://doi.org/10.1021/jf940698y

MacDonald, G. A., & Lanier, T. (1991). Carbohydrates as cryoprotectants for meats and surimi. Food Technology, 45(3), 150.