1. Anderson, R. A. (1988). Chromium. In K. T. Smith (Ed.), Trace minerals in foods. New York: Marcel Dekker.
2. Bakal, A., & Mannheim, H. C. (1966). The influence of processing variants of grapefruit juice on the rate of can corrosion and product quality. Israel Journal of Technology, 4, 262–267.
3. Van Buren, J. P. (1969). and D.L. Downing Can characteristics metal additives and chelating agents. Effect on the color of canned wax beans Food Technology 23: 800-802.
4. Davidson, P. M., Doyle, M. P., Beauchat, L. R., & Montville, T. J. (2001). Chemical preservatives and natural antimicrobial compounds. In Food microbiology: Fundamentals and frontiers. Washington, D. C.: ASM Press.
5. Van der Merwe, H. B., & Knock, G. G. (1968). In-can shelf life of tomato paste as affected by tomato variety and maturity. Journal of Food Technology, 3, 249–262.