1. Artecka, E., Gogol, E., Gogol, W., & Staniszewski, B. (1974). Thermal conductivity measurements of food products by the heated thermocouple method. Bulletin of International Institute of Refrigeration, Commissions B1, C1, C2- Bressanone, pp. 213–218
2. AOAC (1990). Official methods of analysis (15th ed.), Association of official analytical chemists, Food Composition, Washington, DC
3. Conduction of Heat in Solids;Carslaw,1959
4. Textural analysis of cheese;Chen;Journal of Dairy Science,1979
5. Choi, Y., & Okos, M. R. (1986). Effects of temperature and composition on the thermal properties of foods. In M. Le Maguer & P. Jelen, Food Engineering and Process Applications (vol. 1, pp. 93–101). London: Elsevier