1. Burmeister, L. C. (1983). Boiling. In L. C. Burmeister, Convective heat transfer (pp. 576–629). Toronto: John Wiley & Sons
2. Costa, R. M., Oliveira, F. A. R., & Gekas, V. (1997). Application of image analysis to the study of water losses from potato slices during frying. In R. Jowitt, Engineering & food at ICEF 7, Part I (pp. A157–A160). Sheffield: Sheffield Academic Press
3. Crank, J. (1975). In The mathematics of diffusion (2nd ed.). Bristol: Oxford University Press
4. Farkas, B. E. (1994). Modelling immersion frying as a moving boundary problem, Ph.D. Thesis. Davis, USA: University of California
5. Fellows, P. J. (1996). Food processing technology – Principles and practice (2nd ed., pp. 331–332). Cambridge: Woodhead Publishing Limited