Essentials of Thermal Processing. Gary Tucker S.

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P. (1953). A simplified procedure for thermal process evaluation. Food Technology 7: 1.

      14 Safe Food Alliance Team 2013. The History of HACCP. http://www.safefoodalliance.com.

      15 Teixeira, A.A., Dixon, J.R., Zahradnik, J.W., and Zinsmeister, G.E. (1969). Computer determination of spore survival distribution in thermally‐processed conduction heated foods. Food Technology 23: 352–354.

      16 Tucker G.S. (2008). History of the Minimum Botulinum Cook for Low‐Acid Canned Foods. Confidential R&D Report No 260, Campden BRI.

      17 Warner, E.J. and Waterbury, C.T., Hitchcock, E.E. (1858). Instrument For Opening Cans. US Patent 1 90 63A. Issued 5 January 1858. Patent Number 19,063 – Can Opener. 19,063.

      18 Wikipedia (2020). Peter Durand, Nicolas Appert, French Revolution, Napoleonic Wars, Canning, Can Opener. http://en.wiki.org/wiki/ (accessed 2020).

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