[1] The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

[2] Some Mineral Intakes of Koreans Estimated Using Food Composition Database and Real-time Food Analysis Data in Total Diet Study Were Comparable (P10-106-19).

[3] Y. Pomeranz und C. E. Meloan: Food Analysis: Theory and Practice. Revised Edition. 709 Seiten, 279 Abb., 57 Tab. The Avi Publishing Company. Inc., Westport, Connecticut, 1978. Preis: 23.50 $

[4] Metal Oxide Sensors for Electronic Noses and Their Application to Food Analysis

[5] Select Methods in Food Analysis.