1. Ang, C.Y.W. and Moseley, F.A. (1980) Determination of thiamin and riboflavin in meat and meat products by HPLC. J. Agric. Food Chem. 28, 3, 483–489.
2. Bauernfeind J.C. (1972) Carotenoid vitamin A precursors and analogs in foods and feeds.J. Agric. Food Chem. 20, 3, 456–473.
3. Bauernfeind, J.C. (1980) Vitamin E, a Comprehensive Treatise (ed. L.M. Machlin). Marcel Dekker, New York, Basel.
4. Bell, J.G. (1971) Separation of oil-soluble vitamins by partition chromatography on Sephadox LH20. Chem. Ind. (London) 201–202.
5. Bushway, R.J., King, J.M., Perkins, B. and Krishnan, M. (1981) High performance liquid chromatographic determination of ascorbic acid in fruits, vegetables and juices. J. Liq. Chromatogr. 11, 16, 3415–3423.