1. Characterization of Italian Extra Virgin Olive Oils Using 1H-NMR Spectroscopy
2. Analysis of Oilseeds, Fats and Fatty Foods;Rossell,1991
3. Determination of the free fatty acids, in Commission Regulation EEC, Official Journal of the European Communities, No. 2568r91, No. L 248 5.9.91, p. 6.
4. Rancidity in Foods;Allen,1994
5. Determination of the peroxide value in Commission Regulation EEC, Official Journal of the European Communities, No. 2568r91, No. L 248 5.9.91, p. 9.