<ref name="America 2007 p. 86">{{cite book|last=America|first=Culinary Institute of|title=Techniques of Healthy Cooking, Professional Edition|publisher=Wiley|year=2007|isbn=978-0-470-05232-7|url=http://books.google.com/books?id=KDa4ZB_gvWgC&pg=PA86|page=86}}</ref>
<ref name="Stanley Thornes 1996 p. 18">{{cite book|title=Food Preparation and Cooking: Cookery units. Student guide|publisher=Stanley Thornes|series=Catering and hospitality, NVQ/SVQ2|year=1996|isbn=978-0-7487-2566-3|url=http://books.google.com/books?id=vRcidxIUWYMC&pg=PA18|page=18}}</ref>
<ref name="Sumnu Sahin 2008 p. 6">{{cite book|last=Sumnu|first=S.G.|last2=Sahin|first2=S.|title=Advances in Deep-Fat Frying of Foods|publisher=CRC Press|series=Contemporary Food Engineering|year=2008|isbn=978-1-4200-5559-7|url=http://books.google.com/books?id=RgU9u9oUSDQC&pg=PA6|pages=6–7}}</ref>
