1. Flaumenbaum, B.L., Brovchnko, A.A., Zagibalov, A.F., Zver’kova, A.S., Krotov, E.G., Samsonova, A.N., Titova, A.A., Fan-Jung, A.F., Lemarinier, K.P. (1993). Technology of canning fruits, vegetables, meat and fish. M: Kolos. —320 p. ISBN 5–10–001708–2 (In Russian)
2. Lopez, A., Esnoz, A., Virseda, P. (2003). Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler. Journal of Food Engineering, 58(3), 215–225. DOI:10.1016/S0260–8774(02)00371–0
3. Başkaya Sezer, D., Demirdöven, A. (2015). The Effects of Microwave Blanching Conditions on Carrot Slices: Optimization and Comparison. Journal of Food Processing and Preservation, 39(6), 2188–2196. DOI: 10.1111/jfpp.12463
4. Dorantes-Alvarez, L, Jaramillo-Flores, E, González, K, Martinez, R, Parada, L. (2011). Blanching peppers using microwaves. Procedia Food Science, 1, 178–183. DOI: 10.1016/j.profoo.2011.09.028
5. Shishkina, N.S., Borchenkova, L.A., Karastoyanova, O.V., Stepanisheva, N.M., Shatalova, N.I. (2018). Processing of vegetable raw materials by microwave in conservation processes. Proceedings of the International Research and Practice Conference «Radiation Technologies in Agricul ture and Food Industry: Current State and Prospects», Obninsk, 315–318. (In Russian)