1. The Official Methods and Recommended Practices of the Am. Oil Chem. Soc. (1987);AOCS,1987
2. Techniques for enhancing quality in edible oil processing;Bagge,1992
3. Non-polar dimer formation during thermoxidation of edible fats;Dobarganes;Fat Sci. Technol.,1987
4. High Perfomance Size Exclusion Chromatography of polar compounds in heated and non-heated fats;Dobarganes;Fat Sci. Tecnol.,1988
5. New analytical possibilities in quality evaluation of refined oils;Dobarganes,1990