Kvalitet i analiza namirnica, knjiga druga: metodi analize namirnica, , Grujić, R., Marjanović, N., Radovanović, R., Popov-Raljić, J.,, 2007
Flavour Thresholds – Compilations of flavour threshold values in water and other media, Van Gemert, L. J., 2011
Termin:
Odour/flavour threshold values
Definicija:
The lowest concentration of a certain compound that is perceivable by the human sense of smell (odour)/ all perceptions based on the senses of odour and/or taste and/or the common chemical sense (flavour)