1. Natural Flavouring Substances, Their Sources, and Added Artificial Flavouring Substances;Council of Europe;Partial Agreement in the Social and Public Health Field. List (1),1974
2. Survey of flavoring ingredient usage levels. No. 2699;Flavoring Extract Manufacturers' Association;Fd Technol., Champaign,1965
3. Food flavourings and compounds of related structure. II. Subacute and chronic toxicity;Hagan;Fd Cosmet. Toxicol,1967
4. The identification of contact allergens by human assay. III. The maximization test. A procedure for screening and rating contact sensitizers;Kligman;J. invest. Derm.,1966