1. : ≪ “Traité de lyophylisation”, ed. Hermann, Paris (1960).
2. : Cryobiology, Academic Press, London and New York (1966).
3. et : The Freezing Preservation of Foods, vol. 1, Ed. Avi Publishing Co., Westport (1957), 1214.
4. : Food Texture, Ed. Avi Publishing Co., Westport (1962), 194–195.
5. Dehydration in Model Systems: Cellulose and Calcium Pectinate