1. Belitz, H.-D., Grosch, W., Schieberle, P., 2009. Food Chemistry, fourth ed. Heidelberg, Germany, pp. 424–426.
2. Electrical conductivity changes of minced beef–fat blends during ohmic cooking;Bozkurt;J. Food Eng.,2010
3. Ching, K., 2007. Corrosion problems related to ohmic heating. Master Thesis. The Department of Chemical and Materials Engineering, The University of Auckland, New Zealand.
4. Electrical thermo-physical properties of meat ball;Engchuan;Int. J. Food Prop.,2013
5. Farid, M.M., 2002. A new method of cooking meat patties based on ohmic eating. International Patent No: WO 02/102215.