1. AOAC (2000) 17th and, official method 920.159. Iodine absorption number of oils and fats / I.S.I. Handbook of food analysis. Part XIII). 1984 page 76)
2. AOAC (2000) 17th ed, Official method 920.160. Saponification number of oils and fats / IUPAC 2. 202 / I.S.I Handbook of food analysis (Part XIII) 1984, page 78)
3. AOAC (2000) Official method of analysis Arlington, 17th edn. Association of Official Analytical Chemists, VA USA
4. AOCS Official Method Ca 2b-38 (Reapproved, 2017) Moisture and Volatile Matter in Butter, Fats, Margarine, and Oils. Hot Plate Method
5. AOCS Official Method Ca 5a-40 (2017) Free fatty acids in crude and refined fats and oils