Notes On Making ColaBibliographyUp to: Cube-Cola
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For God, Country And Coca-Cola: The Definitive History Of The World's Most Popular Soft Drink - Revised, Updated Edition, Mark Pendergrast, Thomsom TEXERE, 2000.
Big Secrets by William Poundstone NY:Quill (1983). - This book I is about a number of secretes in the world, one of which is the coca-cola recipe.
Basic Principles Of Colloids Science by D H Everette, Royal Society of Chemistry Paperbacks, 1988.
Surfaces, Interfaces And Colloids by Drew Myers, VCH Publishers Inc, 1991.
Analysis Of Essential Oils By Gas Chromatography And Mass Sepcrometry by Yoshiro Masada, John Wiley & Sons Inc., 1976.
Beverages: Technology, Chemistry And Microbiology by Alan H. Varnam & Jane p. Sutherland, Chapman & Hall, 1994.
Coffee Vol 1: Chemistry, edited R J Clarke & R Macrae, Elsever Applied |Science Pubs. 1985.
Common Fragrance And Flavour Material: Preparation, Properties And Uses, by Kurt Bauer & Dorothea Garbe, VCH Publishers Inc, 1985.
Developments In Food Flavours edited G G Birch & M G Lindley - Paper 8: Liquid Carbon Dioxide Extraction Of Flavour Materials by D A Moyler, Elsevier Science Publishing Ltd, 1986.
Food Chemistry 2nd Edition by H-D Berlitz & W Grosch, Springer Verlay
Food Engineering Operations, 3rd Edition, by J G Brennan, N D Cowell & A E V Lilley, Elsevier Science Publishing, 1990.
Food Flavourings, by Joseph Merory, AVI Publishing Company, 1960.
Polysaccharides In Food edited J M U Blanshard & J R Mitchell - Paper 12: Gelling Hydrocolloids In Food Product Applications by M Glicksman & Paper 14: The Selection Of Hydrocolloids To Meet Functional Requirements by J K Pedersen, Butterworths, 1979.
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