1. Biss, C.H., Coombes, S.A., and Skudder, PJ. 1987. The development and application of ohmic heating for the continuous heating of particulate foodstuffs. In Proc. Engineering Innovation in the Food Industry, Bath, 11–20.
2. Houben, J.H., Roon. P.S. van, and Krol, B. 1988. Continuous radio frequency pasteurization of sausage emulsions. In: Proc. Trends in Modern Meat Technology, II. Pudoc Wageningen, The Netherlands, 73–78.
3. Jansen, W.J.L., Michelis, E.J., and Meijer, G.J. 1990. Dielec¬tric heating and computer modelling. Proc. 25th Micro¬wave Power Symposium, Denver, CO, p. 34–36.
4. Kessler, R., Osterloh, R., Konig, W., Zshrer, P., and Bortfeld, G. 1985. Verfahren und Vorrichttmg zur Herstellung von strangformigen Briihwursterzeugnissen. DDR Patentschrift DD 228 444 Al.
5. Moule, R.E. 1960. Apparatus for producing articles such as skinless Frankfurters. U.S. Patent 2,933,758.