1. S-H. Emami, Mechanical compression of food products during freezedrying through force produced by springs, M.Sc. Thesis, MIT, Cambridge, MA (1976).
2. G. Beke, The effect of sublimation temperature on the rate of freeze-drying process and upon the volumetric change in meat muscle tissue, in: “Proceedings XII International Congress Refrigeration,” Vol. 3, Madrid (1969).
3. J.D. Hatcher, The use of gamma radiation to measure moisture distribution during drying processes, M.S. Thesis, Georgia Institute of Technology (1964).
4. J.D. Hatcher, D.W. Lyons, and J.E. Sunderland, An experimental study of moisture and temperature distributions during freeze-drying, J. Food Sci. 36:33 (1971).
5. A. Margaritis and C.J. King, Factors governing the terminal rates of freeze-drying of poultry meat, Chem. Eng. Prog. Symp. Ser. No. 108 67:112 (1971).