1. Pao, E. M., Fleming, K. H., Guenther, P. M., and Mickle, S. J.: Foods Commonly Eaten by Individuals: Amount per Day and per Eating Occasion. USDA Home Economics Research Report No. 44, 1982.
2. Posati, L. P., and Orr, M. L.: Composition of Foods: Dairy and Egg Products— Raw, Processed, Prepared. Rev. USDA Agriculture Handbook No. 8-1, 1976.
3. McCance and Wlddowson’s The Composition of Foods. 4th ed;Paul,1978
4. Food Composition and Nutrition Tables 1981/82;Souci,1981
5. Quantitative determination of zinc, iron, calcium, and phosphorus in the Total Diet market basket by atomic absorption spectrophotometry;McGary;J Agric Food Chem,1976