1. Anderson, K.G. 1981. The Technology of Clear Pickles. I.F.S.T. Mastership in Food Control Dissertation, Serial No. 34.
2. Anon. 1960. Pickles, sauces and salad dressings. Retail Business No. 294, pp, 21–34. Economist Intelligence Unit, London, U.K.
3. Anon. 1986. Bottled sauces. Mintel Market Intelligence, May, 21–35.
4. Binstead, R., Devey, J.D., and Dakin, J.C. 1971. Pickle and.Sauce Making, 3d ed. Food Trade Press, London, U.K.
5. Blood, R.M. 1969. The effect of processing oil the quality of marinated herring. B.F.M.I.R.A. Research Reports No.
146.