1. Amerine, M. R. and Roessler, E. B. 1981. Wines, Their Sensory Evaluation, Second Edition. W.H. Freeman, San Francisco, CA.
2. Amerine, M. R., Pangborn, R. M. and Roessler, E. B. 1965. Principles of Sensory Evaluation of Foods. Academic, New York, NY.
3. Aust, L. B., Gacula, M. C., Beard, S. A. and Washam, R. W. 1985. Degree of difference test method in sensory evaluation of heterogeneous product types. Journal of Food Science, 50, 511–513.
4. Bauman, H. E. and Taubert, C. 1984. Why quality assurance is necessary and important to plant management. Food Technology, 38(4), 101–102.
5. Beckley, J. P. and Kroll, D. R. 1996. Searching for sensory research excellence. Food Technology, 50(2), 61–63.