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3. Wines and the Art of Tasting E. P. Dutton & Co Inc, New York, 1974, pp. 131–147.
4. Grossman's Guide to Wines, Beers and Spirits Charles Scribner's Sons, New York, 1977, p. 42.
5. Sensory and instrumental evaluation of wine aroma. In Analysis of Foods and Beverages (Ed.), Academic Press, New York, 1978, pp. 203–228.