1. A.K. Kiritsakis, Olive Oil, American Chemical Society, Champaign, IL, 1990.
2. J.B. Rossell, J.L.R. Pritchard, Analysis of Oilseeds, Fats and Fatty Foods, Elsevier, London, 1991.
3. J.C. Allen, R.J. Hamilton, Rancidity in Foods, Chapman & Hall, Glasgow, 1994.