1. The Penguin Encyclopaedia of Nutrition;Yudkin,1986
2. Using cellulose gel and carrageenan to lower fat and calories in confections;Izzo;Food Technology,1995
3. Termoluminimetria e Viscosimetria na Detecção de Especiarias Processadas por Radiação;Bernardes,1994
4. Food Irradiation;Urbain,1986