1. Anglin, Constance, Mahon, J. H., and Chapman, R. A., J. Agr. & Food Chem.,4, 1018–1023 (1956).
2. Austin, J. J., “Quantitative Analysis of Butylated Hydroxytoluene (BHT) in Fats and Oils,” private communication.
3. Austin, J. J., “The Qualitative and Quantitative Analysis of BHA Using 2,6-Dichloroquinonechlorimide,” private communication.
4. Cook, C. D., Nash, N. G., and Flanagan, H. R., J. Am. Chem. Soc.,77, 1783 (1955).
5. Dugan, L. R. Jr., Marx, Lotte, Weir, C. E., and Kraybill, H. R., American Meat Institute Foundation, Bull. 18 (June, 1954).