<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>
