Fatimah Azzahra, examiner
Kandungan Asam Lemak pada Kelompok Makanan Gorengan (Analisis Data Sekunder) = Fatty Acids Content in Frying Foods Group (Secondary Data Analysis)
Universitas Indonesia, 2011
 UI - Skripsi (Membership)
Gaysorn Srichindarat
Effect of Repetitive Frying on Nutritive Value of Soybean
1991
 UI - Tesis (Membership)
Handbook of muscle foods analysis
edited by Leo M.L. Nollet, Fidel ToldraÌ
CRC Pres, [2009;2009;2009, 2009]
 Buku Referensi
Stevenson, Gladys T.
Introduction to foods and nutrition
John Wiley & Sons, 1960
 Buku Teks
Nutritional evaluation of protein foods
edited by Peter L. Pellet
The United Nations University, 1980
 Buku Teks