1. 10) Lea CH, “Symposium of Foods: Lipids and Their Oxidation,” ed. Schltz HW, The Avi Publishing Company, Connecticut, pp. 3–28 (1962).
2. 11) Frankel EN, “Flavor Chemistry of Fats and Oils,” eds. Min DB and Smouse TH, AOCS Press, Illinois, pp. 1–37 (1985).
3. 16) Fujimoto K, “Flavor Chemistry of Lipid Foods,” eds. Min DB and Smouse TH, AOCS Press, Illinois, pp. 190–195 (1989).
4. 23) AOCS official method Cd 8b-90, “Official Methods and Recommended Practices of the AOCS” 5th edn, ed. Firestone D, AOCS Press, Illinois (1997).
5. 34) Breslin PAS and Huang L, “Taste and Smell: An Update,” eds. Hummel T and Welge-Lüssen A, Karger, Basel, pp. 152–190 (2006).