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H. D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, 3rd. revised ed, Berlin [etc.] : Springer, 2004
Badui Dergal, Salvador, Química de los alimentos, 3a ed., México, D.F. [etc.] : Prentice Hall : Addison Wesl
Fennema, Owen R., Química de los alimentos, 2ª ed., Zaragoza : Acribia, 2000
Coultate, Food the chemistry of its components, 3rd ed., London Royal Society of Chemistry
Leo M.L. Nolle, Handbook of food analy sis Volume 1. Physical characterization and nutrient analysis; Volume 2. Residues and other food component analysis; Volume 3. Methods and instruments in applied food analysis, , New York [etc.] : Marcel Dekker, cop. 2004
Conté: Vol. 1 Agricultural chemical, contaminants, drugs ; Vol. 2 Food composition, additives, natur, Official methods of analysis of AOAC International, , Editors diferents a cada volum
, Análisis de alimentos : métodos oficiales y recomendados por el Centro de Investigación y Control de la Calidad, , Madrid : Ministerio de Sanidad y Consumo. Servicio
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