سازمان ملی استاندارد، 1394. استاندارد ملی ایران، روغن ها و چربی های گیاهی و حیوانی- کروماتوگرافی گازی متیل استرهای اسیدهای چرب –قسمت 2: تهیه متیل استرهای اسیدهای چرب، شماره 2-13126.
سیمان پور م، قراچورلو م، فهیم دانش م، 1391. بررسی توزیع کلسترول در فراکسیون های مختلف چربی دنبه گوسفندی، مجله علوم غذایی و تغذیه، شماره 9، دوره 3، 35-21.
AOAC, 1995. Official methods of analysis of Association of Official. Analytical Chemical chemists international, 16th edn. AOAC International, Arlington.
Arnaud E, Collignan A, 2008. Chicken fat dry fractionation: effects of temoerature and time on crystallization, filtration and fraction properties. European Journal of Lipid Science and Technology 110: 239-244.
Arnaud E, Pina M, Collignan A, 2007. Suitable cooling program for chicken fat dry fractionation. European Journal of Lipid Science and Technology 109: 127-133.
Arnaud E, Relkin P, Pina M, Collignan A, 2004. characterization of chicken fat dry fractionation at the pilot scale. European Journal of Lipid Science and Technology 106(9): 591-598.
Deffense E, 2000. Dry Fractionation technology. European Journal of Lipid Science and Technology 102: 234-236.
Farmani J, Roshani SH, Hosseini Ghaboos H, 2016. Physical properties of chicken fat as affected by rendering condition, Advances in Food Science 38:35-43.
Farmani J, Rostammiri L, 2015. Characterization of chicken waste fat for application in food technology. Journal of Food Measurement and Characterization 9 (2): 143-150.
Feddern V, Kupski L, Cipolatti E P, Giacobbo G, Mendes GL, Badiale Furlong E and de Souza Soares L A, 2010. Physicochemical composition fractionated glycerides and fatty acid profile of chicken skin fat. European Journal of Lipid Science and Technology 112: 1277-1284.
Gibon V, Tirtiaux A, 2002. Latest trends in dry fractionation. Lipid Technology 14:33-36.
Gong Y, Weber P, Richards M, 2007. Characterizing quality of rendered duck fat compared to other fats and oils. Journal of food Quality 30:169-186.
Nina Naquiah AN, Marikkar JMN, Mirghani MES, Nurrulhidayah AF, Yanty NM, 2017. Differentiation of fractionated components of lard from other animal fat using different analytical techniques. Sains Malaysian 46(2): 209-216.
Normah I, Cheow CS, Chong CL, 2013. Crystal habit during crystallization of palm oil: effect of time and temperature. International Food Research journal 20(1): 417-422.
Ong ASH, Boey PL, Ng CM, 1983. Fractionation studies of palm oil by density gradient. Journal of the American Oil Chemists Society 60(10): 1775-1760.
Shahidi F, 2005. Bailey, s industrial oil and fat products, John Wiley and Sons, New Jersey, USA, 6th edition, vol 2.
Sonwai S, Rungprasertphol P, Nantipipat N, Tungvongcharoan S, Laiyangkoon N, 2017. Characterization of coconut oil fractions obtained from solvent fraction using acetone. Journal of oleo science 66(9):951-961.
Zahila O, Chong CL, Cheow CS, Norizzah AR, Kellens MJ, 2004. Crystallization properties of palm oil by dry fractionation. Food Chemistry 86(2):245-250.