1. Non thermal preservation of foods;Barbosa-Canovas,1997
2. Recommended laboratory practise for conducting high pressure microbial inactivation experiments;Balasubramaniam;Journal of Innovative Food Science and Emerging Technologies,2004
3. Transport phenomena;Bird,1976
4. A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics;Denys;Journal of Innovative Food Science & Emerging Technologies,2000
5. Ghani, A. G., Farid, M. M., & Richards, P. (2004). A simulation study of heat transfer during high pressure processing of food using computational fluid dynamics (CFD). In Proceedings of the CHEMECA 2004 Conference, Sydney, Australia.