Bennion, M. 1995. Introductory Foods 10th ed. Prentice Hall, Englewood Cliffs, New Jersey.

Meilgaard, M., Civille, G.V., and Carr, B.T. 1991. Sensory Evaluation Techniques, 2nd ed. CRC Press, Inc. Boca Raton, Florida.

Heath, H.B. 1981. Source Book of Flavors. Van Nostrand Reinhold, New York.

Updated 8/29/97. Send mail to Food Resource, Oregon State University, Corvallis, OR.