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2. ‘Fundamental physicochemical aspects of food freezing’;REID;Food Technol,1983
3. ‘Predicting the relationship between unfrozen water fraction and temperature during food freezing using freezing point depression’;HELDMAN;ASHRAE Transactions,1974
4. ‘Calorimetric investigations of the meat freezing process’;RIEDEL;Kaltetechnik,1957
5. International Institute of Refrigeration Recommendations for the Processing and Handling of Frozen Foods, Paris, 1972.