1. Anaerobe Laboratory (1977) Anaerobe Laboratory Manual, 4th edn, Anaerobe Laboratory, Virginia Polytechnic Institute and State University, Blacksburg, VA.
2. Ang, C. Y. W. and Young, L. L. (1989) Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat. Journal of the Association of Official Analytical Chemists, 72, 277–81.
3. Bassette, R. and Ward, G. (1975) Measuring parts per billion of volatile materials in milk. Journal of Dairy Science, 58, 428–9.
4. Bundesgesundheitsamt (1992) Analysis of foods. Determination of low-boiling halogenated hydrocarbons in edible oils. Amtliche Sammlung von Untersuchungsverfahren nach Paragraph 35 LMBG, Methode L13.04.1, Germany.
5. Buttery, R.G. and Teranishi, R. (1963) Measurement of fat autoxidation and browning aldehydes in food vapors by direct vapor injection gas-liquid chromatography. Agricultural and Food Chemistry, 11, 504–7.