1. Ball C (1923) Thermal process time for canned foods. Bull. National Research Council Bulletin 7, Washington. Part 1, no. 37
2. Bigelow WD (1921) J Infect Dis 29:528
3. Brennan JG, Butters JR, Cowell ND, Lilly AEV (1998) Las operaciones de la ingeniería de los alimentos. Acribia, Zaragoza
4. Brown KL, Gaze JE, McClement RH, Withers P (1988) J Food Sci Technol 23:361
5. Buchanan RE, Gibbons NE (1974) Bergey’s manual of determinative bacteriology, 8th edn. Williams & Wilkins, Baltimore