1. and Deep-fat Frying. Fundamentals and Applications. Aspen Publishers, Inc, Gaithersburg, Maryland (1999).
2. Analysis of Cooking Oil Fumes by Ultraviolet Spectrometry and Gas Chromatography−Mass Spectrometry
3. Analysis of acrolein from heated cooking oils and beef fat
4. Canola Seed and Oil Processing, Canola Council of Canada, Winnipeg, Manitoba, Canada, available at http://www.canola-council.org (2003).
5. Canola oil: Physical and Chemical Properties. Canola Council of Canada, Winnipeg, Manitoba, Canada, available at http://www.canola-council.org (2003).