1. A sampling plan for determining quality characteristics of green vegetables;Bowman;Food Technology,1965
2. The use of near infrared spectroscopy for grape quality measurement;Dambergs;Australian and New Zealand Grapegrower and Winemaker,2003
3. The preparation of tissue lipid extracts;Entenman;Journal of the American Oil Chemist's Society,1961
4. Preservation of raspberry fruits by freezing: physical, physico-chemical and sensory aspects;González;European Food Research and Technology,2002
5. Preparation of plant material for analysis;Grier;Journal of the Association of Official Analytical Chemists,1966