1. Anon (1993). ISO 8586-1 – International organization for standardization publications. Sensory analysis methodology. General guidance for the selection and training and monitoring of assessors. Part 1. Selected assessors, www.iso.org.
2. Anon (2003). ISO 4121 – International organization for standardization publications. Sensory analysis methodology. Evaluation of food products by methods using scales, www.iso.org.
3. Anon (2009). AOCS official – official methods and recommended practices of the American oils chemists society, (6th ed.). Urbana, IL: AOCS Press.
4. Anon (2010a). European pharmacopoeia commission – peroxide value. In: European Pharmacopoeia 7.0 (7th ed.). Council of Europe, Strasbourg, France.
5. Anon (2010b). European pharmacopoeia commission – anisidine value. In: European Pharmacopoeia 7.0 (7th ed.). Council of Europe, Strasbourg, p. 150.