1. H. G. Schwartzberg, "Food Freeze Concentration," in H. G. Schwartzberg and M. A. Rao, eds., Biotechnology and Food Process Engineering, Marcel Dekker, New York, 1990, pp. 127-202.
2. H. A. C. Thijssen, "Current Developments in the Freeze Concentration of Liquid Foods," in S. A. Goldblith, L. Rey, and W. W. Rothmayr, eds., Freeze Drying and Advanced Food Technology, Academic Press, London, United Kingdom, 1975, pp. 481-501.
3. U.S. Patent 4,430,104 (Feb. 7, 1984). W. Van Pelt and J. Rood-enrijs (to Grasso's Koniklijke Machine Fabrieken N.V.).
Henry Schwartzberg University of Massachusetts Amherst, Massachusetts
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