| 1 | Basic principles of freezing in seafood | [1] – s. 93-95, [2] – s. 95-106 |
| 2 | Factors affecting frozen conservation | [2] – s. 106-109 |
| 3 | Changes during the freezing | [1] – s. 97, [2] – s. 109 |
| 4 | Changes during the frozen storage | [1] – s. 102-105, [2] – s. 109-111 |
| 5 | Thawing of frozen products | [1] – s. 106-109 |
| 6 | Changes during the thawing process | [2] – s. 111-112 |
| 7 | Frozen preservation methods | [1] – s. 99-101, [2] – s. 112-116 |
| 8 | Frozen preservation methods | [1] – s. 99-101, [2] – s. 112-116 |
| 9 | Frozen seafood | [2] – s. 116-119 |
| 10 | Frozen seafood | [2] – s. 116-119 |
| 11 | Packing of frozen seafood | [2] – s. 119-120 |
| 12 | Frozen product units and stores | [2] – s. 120-123 |
| 13 | Quality changes in frozen products | [1] – s. 105-106 |
| 14 | Preservation of the quality of frozen products | [2] – s. 12-127 |