| Bibliografía Complementaria |
• Elaborador de conservas de productos de la pesca, Ideas Propias Editorial, Vigo,
Xunta de Galicia, • Estudo de Optimización Energética no Sector Conserveiro en Galicia, Inega (Instituto Energético de Galicia),
• FAO/WHO, CAC/RCP 23-1979, Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods, in CODEX ALIMENTARIUS, FAO Information Division - Food And Agriculture Organization of the United Nations & World Healt,
• Darian Warne, Manual of Fish Canning, FAO Fisheries Technical Paper 285,
• May N.S., Analysis of Temperature Distribution and Heat Penetration Data for In-Container Sterilisation Processes., Campden & Chorleywood Food Research Association, Chippping Campden.,
• May N. And Archer, J., Heat processing in low acid foods: an approach for selection of Fo requirements., Campden & Chorleywood Food Research Association, Chippping Campden,
• Richardson P, Thermal Technologies in Food Processing., Woodhead Publishing Limited and CRC Press LLC, Cambridge, England,
• Secretaría de Estado de Comercio Dirección General de Comercio Exterior, Cierres y defectos de envases metálicos para productos alimenticios, PROAGRAF, S.A,
• Canadian Food Inspection Agency, Metal Can Defect. Identification and Classification Manual,
• Brennan, J.G., Manual del procesado de los alimentos, Editorial Acribia S.A., Zaragoza, España.,
• Cheftel, J.-C., Cheftel, H., Introducción a la bioquímica y tecnología de los alimentos, Vol. I-II., Editorial Acribia S.A., Zaragoza, España,
• Holdsworth, S.D., Simpson, R., Thermal Processing of Packaged Foods., Ed. Springer,
• Shafiur Rahman, M., Handbook of Food Preservation Second Edition, CRC Press,
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