1. The Microbiological Safety of Sous Vide Processing – Technical Manual No. 39;BETTS,1992
2. PECK M W, ‘Safety of sous-vide foods with respect to Clostridium botulinum’, 3rd European Symposium on Sous Vide, Leuven, Alma Sous Vide Competence Centre, 1999.
3. ‘Principles and applications of sous vide processed foods’;CREED,1998
4. Sous Vide Cook-Chill;SHEARD,1992
5. ‘Sous vide – new technology catering’;MAJEWSKI;Environmental Health,1990