1. Anon. 1979. Basic Food Plant Sanitation Manual. 3rd ed. American Institute of Baking, Manhattan, KS.
2. Anon. 1988. Current Concepts in Food Protection. U.S. Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, State Training Branch, Rockville, MD.
3. Aurand, L.W., Woods, A.E., and Wells, M.R. 1987. Food deterioration, preservation, and contamination. In Food Composition and Analysis. L.W. Aurand, A.E. Woods, and M.R. Wells, (Editors). Chapman & Hall, London, New York. pp. 621–663.
4. Board, R.G. 1983. A Modern Introduction to Food Microbiology. Blackwell Mosby Books, St. Louis, MO.
5. Bryan, F.L. 1992. Hazard Analysis Critical Control Point Evaluations: A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage. WHO, Geneva.