1. Non-equilibrium freezing behaviour of aqueous systems
2. Differential scanning calorimetric study of frozen sucrose and glycerol solutions
3. F. Franks , in Water—A Comprehensive Treatise, Plenum Press, New York, 1982, vol. 7, ch. 3.
4. L. Slade and H.Levine, Food Structure—Its Creation and Evaluation, Butterworths, London, 1987, ch. 8.
5. H. Levine and L.Slade, Food Structure—Its Creation and Evaluation, Butterworths, London, 1987, ch. 9.