1. Lawson, H.W.,Standards for Fats and Oils, AVI Publishing Co. Inc., Westport, Connecticut, 1985, pp. 12–19.
2. Patterson, H.B.W.,Handling and Storage of Oilseeds, Oils, Fats and Meal, Elsevier Applied Science, London, 1989.
3. Wong, D.W.S.,Mechanism and Theory in Food Chemistry, Van Nostrand Reinhold, New York, 1989, pp. 1–22.
4. Warner, K., inFlavor Chemistry of Fats and Oils, edited by D.E. Min and T.H. Smouse, American Oil Chemists’ Society, 1985, pp. 207–221.
5. Gray, J.I.,Ibid., pp. 223–239.