1. Adams, J. B., Lock, S. J., Toward, M. R. and Williams, B. M. (1997) Potential microbial and chemical causes of `disinfectant' taint formation in foods. CCFRA R&D Report No. 44.
2. Occurrence and origin of chlorophenols in cheese rind: a review;Bosset;Schweizerische-Milchwirtschaftliche-Forschung,1994
3. Bromophenol distribution in salmon and selected seafoods of fresh and saltwater origin;Boyle;Journal of Food Science,1992
4. Geruchs- und geschmacks -schwellen-konzentrationen von phenolkörpern;Dietz;Gas-Wasserfach, Wasser Abwasser,1978
5. Presence of 2,6-dichlorophenol in carrot treated with sodium hypochlorite;Fukaya;Journal of the Japanese Society of Food Science and Technology,1993