1. Kochhar, S.P., Influence of Processing on Sterols of Edible Vegetable Oils, Prog. Lipid Res. 22:161–188 (1983).
2. Lanzón, A., A. Cert, and T. Albi, Detección de la presencia de aceite de oliva refinado en el aceite de oliva virgen, Grasas Aceites 40:385–388 (1989).
3. International Olive Oil Council (IOOC), RIS-4/70-IV, Madrid, 1994.
4. Commission Regulation (EEC) No. 656/95 of 28 March 1995 on the Characteristics of Olive and Olive Pomace Oils and Their Analytical Methods, Off. J. Eur. Commun. L 69/1 (29 March 1995), pp. 1–12.
5. Grob, K., M. Bronz, B. Grolimund, U. Boderius, H.P. Neukom, M. Brunner, and R. Etter, Adulterated Olive Oils from the Swiss Market 1993–1995, Riv. Ital. Sostanze Grasse 72: 525–528 (1995).