1. AOAC Official Method 968.17. Butylated hydroxyanisole and butylated hydroxytoluene in cereals, gas chromatographic method. IUPAC-AOAC Method,2000
2. Gas chromatographic flow method for the preconcentration and simultaneous determination of antioxidant and preservative additives in fatty foods;González;Journal of Chromatography A,1999
3. Simultaneous analysis of preservatives in foods by gas chromatography/mass spectrometry with automated sample preparation instrument;Ochiai;Bunseki Kagaku,1996
4. Gas chromatographic determination of synthetic antioxidants in edible fats and oils – a simple methylation method;Choong;Journal of Food and Drug Analysis,2001
5. AOAC Official Method 983.15. Phenolic antioxidants in oils, fats and butter oil liquid chromatographic method, IUPAC-AOAC Method,2000