1. Amerine, M. A., R. M. Pangborn and E. B. Roessler. 1965. “Principles of Sensory Evaluation of Food,” pp. 328–332. Academic Press, New York.
2. Denny, F. E. and N. C. Thornton. 1940. Factors for color in the production of potato chips. Contr. Boyce Thompson Inst. 11: 291–303.
3. Evans, C. D. and Roy Shaw. 1968. Third International Sunflower Conference Proceedings, pp. 101–118. Crookston, Minnesota, August 13–15.
4. Kramer, Amidhud. 1960. A rapid method for determining significance of differences from rank sums. Food Tech. 14: 576–581.
5. Official and Tentative Methods of the American Oil Chemists' Society, 1970. 3rd Edition.