1. Food habits in Latin America: A preliminary historical survey;Adams,1960
2. “Principles of Sensory Evaluation of Food.”;Amerine,1965
3. Genetics of sensory thresholds—individual taste reactions for different substances;Blakeslee;Proc. Nat. Acad. Sci U.S.,1935
4. Problems in introducing new foods to developing areas;Cuthbertson;Food Technol.,1966
5. Smell, taste and somethesis;Dallenbach,1939