1. Heiss, R., Eichner K., (1990) Haltbarmachen von Lebensmitteln, Springer, (2.Aufl.).
2. Day, B.P.F., (1988) Optimization of parameters for modified atmosphere packaging of fresh fruit and vegetables, CAP 88, Schotland Business Research Inc., Princeton (1989) Modified atmosphere packaging of selected prepared food and vegetables, CF-DRA Technical Memorandum Nr.524, Chipping Campden, Glos, UK (1990), A perspective of modified atmosphere packaging of fresh produce in Western Europe, CAP 90, Schotland Business Res.Inc., Princeton (1992), Guidelines for good manufacturing and handling of modified atmosphere pakkaged food products, Behr’s Seminar „Verpackung in modifizierter Atmosphäre“, München.
3. Bernard, W.J., (1987), Produce packaging to avoid anaerobiosis and prolong quality shelf life. CAP 87, Schotland Business Research, Princeton, New Jersey (1990), Advances in systems for packaging of prepared fresh produce, CAP 90 (s. oben).
4. Chien Yi Wang (1990), Physiological and biochemical effects of controlled atmosphere on fruits and vegetables, Beitrag in Calderon M., Rivka Barkai-Golan, M.D., Food Preservation by Modified Atmopheres, CRC-Press, Boca Raton.
5. Kidd F., West, C., (1928), The Respiration Production of Carbon Dioxide of Pears in Air and other Mixtures of Oxygen and Nitrogen, Food Invest. Board Rep. for 1928, Great Britain department of Science and Industr. Res., 31.