1. AOAC (1984). Official methods of analysis. Association of Official Analytical Chemists. Washington, DC (14th ed., secs 20.123–20.125)
2. Residual levels of sulphite in raw and boiled frozen shrimp: Variability, distribution and losses;Armentia-Álvarez;Journal of Food Protection,1994
3. Intolerance to additives;Collins-Williams;Analysis of Allergy,1983
4. Antimicrobial agents;Davidson,1989
5. Analysis for total sulphite in foods by using rapid distillation followed by redox titration;De Vries;Journal of Association Official Analytical Chemistry,1986