[
Al-Baali, A. G. A. G., & Farid, M. M. (2006). Heat Transfer Principles. In G. V. Barbosa-Canovas (Eds), Food Engineering Series (pp. 17–23). Springer.10.1007/0-387-31129-7_2
]Search in Google Scholar
[
Ball, C. O. (1923). Thermal process time for canned food. Washington, USA: National Research Council of the National Academy of Sciences.
]Search in Google Scholar
[
Brody, A. L., Bugusu, B., Han, J. H., Sand, C. K., & McHugh, T. H. (2008). Innovative food packaging solutions. Journal of Food Science, 73(8), 107-116. DOI: 10.1111/j.1750-3841.2008.00933
]Search in Google Scholar
[
Campbell, S., Ramaswamy H. (1992). Heating Rate, Lethality and Cold Spot Location in Air Entrapped Retort Pouches during Overpressure Processing. Journal of food science, 57, 485-489. DOI: 10.1111/j.1365-2621.1992.tb05522.x10.1111/j.1365-2621.1992.tb05522.x
]Search in Google Scholar
[
Han, J. H. (2005). New technologies in food packaging. Overiew. In H. H. Jung (Eds), Innovations in Food Packaging (pp. 3–11). Elsevier.10.1016/B978-012311632-1/50033-4
]Search in Google Scholar
[
Holdsworth, S. D., & Simpson, R. (2016). Thermal Processing of Packaged Foods. Food Engineering Series. Boston, MA, USA: Springer.10.1007/978-3-319-24904-9
]Search in Google Scholar
[
Joseph, S., Speers, R., & Pillay, V. (1996). Effect of head space variation and heat treatment on the thermal and rheological properties of nonagitated, conduction-heated materials. LWT-Food Science and Technology, 29, 556-560. DOI: 10.1006/fstl.1996.008510.1006/fstl.1996.0085
]Search in Google Scholar
[
Kelsey, R. J. (1989). Packaging in Today’s Society, 3rd Edition. Lancaster, PA, USA: Technomic Publishing Co., Inc.
]Search in Google Scholar
[
Noronha, J. F. (1996). Improved procedures for designing, evaluating and optimising in-pack thermal processing of foods. Ph.D. thesis, Catholic University of Leuven, Belgium.
]Search in Google Scholar
[
Ramaswamy, H. S., (1983). Heat transfer studies of steam/air mixtures for food processing in retort pouches. Ph.D. thesis, The University of British Columbia, Canada.
]Search in Google Scholar
[
Ramaswamy, H. S., & Tung, M. A. (1986). Modelling Heat Transfer in Steam/Air Processing of Thin Profile Packages. Canadian Institute of Food Science and Technology Journal, 19(5), 215–222. DOI: 10.1016/s0315-5463(86)71670-210.1016/S0315-5463(86)71670-2
]Search in Google Scholar
[
Ramaswamy, V., Desarbo, W. S., Reibstein, D. J., & Robinson, W. T. (1993). An Empirical Pooling Approach for Estimating Marketing Mix Elasticities with PIMS Data. Marketing Science, 12(1), 103–124. DOI: 10.1287/mksc.12.1.10310.1287/mksc.12.1.103
]Search in Google Scholar
[
Rawat, S. (2015). Food Spoilage: Microorganisms and their prevention. Pelagia Research Library Asian Journal of Plant Science and Research, 5(4), 47–56.
]Search in Google Scholar
[
Spinak, S. H., & Wiley, R. C. (1982). Comparisons of the General and Ball Formula Methods for Retort Pouch Process Calculations. Journal of Food Science, 47(3), 880–884. DOI: 10.1111/j.1365-2621.1982.tb12736.
]Search in Google Scholar
[
Simpson, R., Ramirez, C., Jimenez, D., Almonacid, S., Nunez, H., Angulo, A. (2019). Simultaneous multiproduct sterilization: Revisited, exlored, and optimized. Journal of Food Engineering, 241, 149-158. DOI: 10.1016/j.jfoodeng.2018.08.00710.1016/j.jfoodeng.2018.08.007
]Search in Google Scholar
[
Stumbo, C. R. (1973). Thermobacteriology in Food Processing, 2nd ed. Bourlington, USA: Elsevier Science.
]Search in Google Scholar