1. Principles of Sensory Evaluation of Food;Amerine,1965
2. ASTM, Committee E-18. 1968. Manual on Sensory Testing Methods. STP 434. Amer. Soc. Test. and Materials. Philadelphia, Pennsylvania. pp. (in order of reference in text) 6, 7, 5, 6, 7, 7, 20.
3. Factor analysis applied to paired preferences among four grape juices;Baker;J. Food Sci.,1961
4. Benson, P. H. Distribution of consumer choices for qualitative food characteristics. Food Technol., 19: 1140.
5. A short procedure for constructing elliptical scatter dot diagrams to represent dispersions of consumer choices;Benson;Food Technol.,1966