1. Braithwaite P.J. and Perigo J.A. (1971). In “Spore Research 197” (A.N. Barker, G.W. Gould and J. Wolf, eds), p 289, Academic Press, New York.
2. Brimelow C.J.B, and Brittain J.E. (1978). Continuous food impregnation. Brit. Pat. 1, 509, 502.
3. Brimelow C.J.B, and Brittain J.E. (1979). Improvements in or relating to continuous food impregnation. Brit. Pat. 1, 538, 686.
4. Brimelow C.J.B., Gibbs V. and Hulland E.D. (1983). Intermediate moisture food products and preparation process. European Pat. 12, 255.
5. Erickson L.E. (1982). J. Food Protection, 45, 5, 321.