1. Andrés, A. (1995). Impregnación a vacı́o en alimentos porosos. Aplicación al salado de quesos. Ph.D. Thesis, Universidad Politécnica de Valencia, Spain
2. Andrés, A., Panizzolo, L., Camacho, M. M., Chiralt, A., & Fito, P. (1997). Distribution of salt in Manchego type cheese after brining. In R. Jowitt (Ed.), Engineering and food at ICEF 7 (A, pp. 133–136). Sheffield: Academic Press
3. Equilibrium in cellular food osmotic solution systems as related to structure;Barat;Journal of Food Science,1998
4. Barat, J. M., Grau, R., Montero, A., Chiralt, A., & Fito, P. (1998b). Feasibility of brining of ham for curing. In A. Diestre, & J. M. Monfort (Eds.), Meat consumption and culture (Vol. II, pp. 970–971). Institute of Food Agricultural and Technology (IRTA) and EUROCARNE
5. Bugueño, G. (2000). Salado-ahumado de salmón (Salmo salar) por impregnación a vacı́o. Influencia del envasado en la calidad. Ph.D. Thesis, Universidad Politécnica de Valencia, Spain