1. Van Arsdel, W.B., Copley, M.J., and Olson, R.L. (eds.) 1969. Quality and Stability of Frozen Foods. Wiley Interscience, New York.
2. Fennema, O.R., Powrie, W.D., and Marth, E.H. 1973. Low Temperature Preservation of Foods and Living Matter. Marcel Dekker, New York.
3. Jul, M. 1984. The Quality of Frozen Foods, p. 245–252. Academic Press, New York.
4. Olley, J. 1976. Temperature indicators, temperature integraters, temperature function integrators and the food spoilage chain. Bull. Int. Inst. Refrig. (Annexe 1976-1), 125–132.