1. Aguilera, J. M., & Stanley, D. W. (1999). Examing food microstructure. In Microstructural principles of food processing and engineering. 2nd ed., (pp. 1–70). Gaithersburg, MD, USA: Aspen Publishers Inc.
2. Structural changes in the minimal processing of fruits Some effects of blanching and sugar impregnation;Alzamora,1997
3. Heat and mass transport in the freezing of apple tissue;Bomben;Journal of Food Technology,1982
4. Microbiological aspects of frozen foods;Brown,1991
5. Delgado, A. E. (1997). Determinación del comportamiento térmico y las caracterı́sticas de los alimentos en la conservación por congelación. Master Thesis, UNL, Santa Fe, Argentina.