The 2 linked references in paper V. Stefanovskiy M., I. Polyakov A., V. Petrov V., В. Стефановский М., И. Поляков А., В. Петров В. (2016) “ИССЛЕДОВАНИЕ ПЕРЕМЕЩЕНИЯ ВЛАГИ ПРИ ПОДМОРАЖИВАНИИ ГОВЯЖЬЕГО ФАРША // RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF” / spz:neicon:meat:y:2016:i:4:p:43-50

  1. Stefanovskiy V. M. Processes and Technological Systems for Freezing of Foodstuff. // Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies (2 Vols.) / edi. Pedro Dinis Gaspar (University of Beira Interior, Portugal) and Pedro Dinho da Silva (University of Beira Interior, Portugal). — Chicago: IGI Global, 2015. — P. 412–432. DOI: 10.4018/978-1-46668398-3.
  2. Gormley R., Walshe T., Hussey K., & Butler F. (2002). The effect of fluctuating vs. constant frozen storage temperature regimes on some quality paramets of selected food products. Lebensmittel-Wissenschaft und Technologie — Food Science and Technology, 35 (2), 190–200. doi:10.1006/fstl.2001.0837