1. Moloko i molochnye produkty. Sensornyj analiz. Chast' 3. Rukovodstvo po ocenke sootvetstvija tehnicheskim uslovijam na produkciju dlja opredelenija organolepticheskih svojstv putem podscheta ballov [Milk and dairy products. Sensory analysis. Part 3: Guidelines for assessing conformity with product specifications for determining organoleptic properties by scoring]: ISO 22935-3, 2009. - 16 s.
2. Organolepticheskij analiz [Organoleptic analysis]. Slovar': GOST ISO 5492-2014. - Moskva: Standartinform, 2015 - 54 s.
3. Robichaud, J. Using Consumers Sensory Experience to Achieve Strategic Market Segmentation / Cosmetics & Toiletries Magazine. - 2007 - №10. - P. 21.
4. Moloko i molochnye produkty. Organolepticheskij analiz. Chast' 2. Rekomenduemye metody organolepticheskoj ocenki [Milk and dairy products. Organoleptic analysis. Part 2: Recommended methods for sensory evaluation]: ISO 22935-2, 2009. - 16 s.
5. Organolepticheskij analiz. Metodologija. Obshhee rukovodstvo po sostavleniju organolepticheskogo profilja [Organoleptic analysis. Methodology. General Guidelines for Organoleptic Profiling]: GOST ISO 13299-2015. - 20 s.
6. Organolepticheskij analiz. Identifikacija i vybor deskriptorov dlja ustanovlenija sensornogo profilja posredstvom mnogomernogo metoda [Organoleptic analysis. Identification and selection of descriptors for establishing a sensory profile using a multivariate method]: ISO 11035:1994. - 32 s.
7. Drake, M. A. Modern Sensory Practice / M. A. Drake // The Sensory Evaluation of Dairy Products / S.Clark [et al.]. - N. Y., 2007. - P. 505-530.
8. Drake, M. A. Flavor lexicons / M. A. Drake, G. V. Civille // Compr. Rev. Food Sci, 2003. - V.2(1). - P. 33.
9. Drake, M. A. Development of a descriptive language for Cheddar cheese / M. A. Drake, S. McIngvale, P. D. Gerard, K. R. Cadwallader, G. V. Civille / J. Food Sci, 2001. - Vol. 66.- P. 1422.
10. Drake, M. A. Invited review: sensory analysis of dairy foods / J. Dairy Sci, 2007. - Vol. 90. - P.4925.
11. Lighett, R. Impact of flavor attributes on consumer liking of Swiss cheese / R. Lighett, M. A. Drake, J. Delwiche // J. Dairy Sci, 2008. - Vol. 91. - P. 466.
12. Park, Y. Impact of frozen storage on flavor of caprine milk cheeses /Y. Park, P. D. Gerard, M. A. Drake / J. Sens. Stud., 2006. - Vol. 21. - P. 654.
13. Drake, M. A. Cross validation of sensory language for Cheddar cheese / M. A. Drake, P. D. Gerard, S. Wright, K. R. Cadwallader, G. V. Civille / J. Send. Stud., 2002. - Vol. 17.- P. 215.
14. Foegeding, E. A. Invited Review: Sensory and Mechanical properties of cheese texture / E. A. Foegeding, M. A. Drake / J. Dairy Sci., 2007. - Vol. 90. - P. 1611.
15. Organolepticheskij analiz. Metodologija. Harakteristiki struktury [Organoleptic analysis. Methodology. Structure Characteristics]: GOST ISO 11036 - 2017. - Moskva: Standartinform, 2018 - 11 s.
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