1. Ackman, R.G. (1998). Remarks on official methods employing boron trifluoride in the preparation of methyl esters of the fatty acids of fish oils. Journal of the American Oil Chemists' Society, 75, 541-545.
2. Al-Khalifah, A., Al-Kahtani, H. (1993). Composition of ghee (Samn Barri's) from cow's and sheep's milk. Food Chemistry, 46(4), 373-375.
3. Atamer, M., Senel, E., Oztekin, F.S. (2007). Farkli tur sutlerden uretilen yayik terayaglarinin bazi nitelikleri. Project report (No: 105 O 157) TUBITAK, Ankara, Turkey.
4. Atasoy, A.F., Türkoğlu, H. (2010). A study on investigation of free fatty acid contents of Sade Yag (Urfa Yagi) produced and marketted in Sanliurfa. Journal of the Faculty of Agriculture of Harran University 14(2), 9-12.
5. Bannon, C.D., Craske, J.D., Hain, N.T., Harper, N.L., O'Rourke, K.L. (1982). Analysis of fatty acid methyl esters with high accuracy and reliability : II. Methylation of fats and oils with boron trifluoride-methanol. Journal of Chromatography A, 247(1), 63-69.