1. “Techniques of continuous microwave food processing,”;Jeppson;Cornell Hotel Restaurant Admin, Quart.,1964
2. “For microwave heating tune to 915 MHz or 2450 MHz,”;Decareau;Food, Eng.,1965
3. “Improve flavor of pasteurized products,”;Robe;Food Process. Packaging,1966
4. “Electric pasteurization of wine,”;Yang;Fruit Prod. J. Am. Food Manuf.,1947
5. “The treatment of packaged bread with high frequency heat,”;Cathcart;Food Technol.,1947