1. 1) W. A. Gould; “Tomato Production, Processing and Technology” Third Edition, 1992, p.420.
2. 2) R. Sognefest, J. M. Jackson.; Presterilization of canned tomato juice Food Technol, 1 78-84 (1947).
3. 3) E. M. Becker, C. S. Pederson; The physiological characters of Bcillus coagulans (Bacillus thermoacidurans). J. Bacteriol. 59, 717-725 (1950).
4. 4) T. Osada; “Thermal resistant spore forming bacteria isolated from spoiled canned tomato juice manufactured by the of fresh-squeezed packing” (in Japanese). The Kanzume Jiho. 88, 727-732 (2009).
5. 5) T. Osada, M. Takei; “Contamination by heat resistant bacterial spores during manufacturing process of fresh-squeezed canned tomato juice” (in Japanese). The Kanzume Jiho, 88, 733-743 (2009).