1. The detection and estimation of soya protein in food products by isoelectric focusing
2. Foda, Y. H. and J. P. McCollum. 1970. Viscosity as affected by various constituents of tomato juice. J. Food Sci., 35, 4: 333-338.
3. Lowere, R. L. and A. F. Thompson. 1966. Sampling variation of acidity and solids in tomatoes. Proc. Amer. Soc. Hort. Sci. 89: 512-522.
4. 佐藤百合香.2000.対面販売が有利なクッキングトマト.p. 77-78.小沢 聖.佐藤百合香編著.クッキングトマトの栽培と利用.農山漁村文化協会.東京.
5. Stevens, J. W., D. E. Pritchett and W. E. Baier. 1950. Control of enzymatic flocculation of cloud in citrus juices. Food Tech. 4: 469-473.