1. Nutritional labelling the facts;Anon;International Chips and Snacks Management,1985
2. Chemistry and technology of deep fat frying: an introduction;Chang;Food Technology,1967
3. Johnson , R.N. 1957 Factors affecting the yield, fat absorption and color of potato chips PhD thesis
4. Physical and chemical characteristics of lards and other fats in relation to their culinary value. III. For frying purposes;Lowe;Iowa Agricultural Station Research Bulletin,1940