1. Block, S. S. (1991). Historical review. In S. S. Block (Ed.), Disinfection, sterilization, and preservation (4th ed., pp. 3–17). Philadelphia: Lea & Febiger.
2. Bouyer, M. (1970). Process for packaging and sterilization of bread. U. S. Patent No. 3,542,568.
3. Buchanan, R. L. (1993). Predictive food microbiology. Trends Food Science and Technology, 4, 6–11.
4. Christian, J. H. B. (2000). Drying and reduction of water activity. In B. M. Lund, T. C. Baird-Parker, & G. W. Gould (Eds.), The microbiological safety and quality of food (pp. 146–174). Gaithersburg, MD: Aspen Publishers.
5. Chung, K. C., & Goepfert, J. M. (1970). Growth of Salmonella at low pH. Journal of Food and Science, 35, 326–328.