Additional References

For Acid Value

1. https://chem.libretexts.org/Textbook_Maps/General_Chemistry_Textbook_Maps/Map%3A_
ChemPRIME_(Moore_et_al.)/14Ionic_Equilibria_in_Aqueous_Solutions/14.09%3A_Titratio
n_Curves/Foods%3A_Acid_Value_and_the_Quality_of_Fats_and_Oils (THIS IS Vitz et. al,
2017)
2. Kittiphoom, S. & S. Sutasinee. (2015)
For Saponification Value
1. Kittiphoom, S. & S. Sutasinee. (2015).
For Iodine Value
1. Kittiphoom, S. & S. Sutasinee. (2015).
2. Kittiphoom, S. & S. Sutasinee. (2013).
GC Analysis
1. Kittiphoom, S. & S. Sutasinee. (2013).
Introduction

1. Department of Agriculture (DA). (2013). Mango Industry & Commodity Profile.

High Value Crops Development Program (RA 7900). Retrieved February 19, 2017,
from http://hvcc.da.gov.ph/mango.htm
2. BOI, 2011 (pdf)
3. Laurrari et al, 1996 (pdf)
4. Ashoush & Gadallah, 2011 (pdf)
5. Armstrong, W.P. (2004). Mango, Pistachio & Gum Mastic: Sumac Family
(Anacardiaceae). Retrieved February 20, 2017, from
http://waynesword.palomar.edu/ecoph8.htm
6. Kittiphoom, S. & S. Sutasinee, 2015 (pdf)
7. Soong & Barlow, 2006 (pdf)
8. Kittiphoom, 2012 (pdf)
9. Casas et al, 2015 (pdf)
10. Keneni & Marchetti, 2017 (pdf)
11. Mustafa, 2012 (pdf)
12. Chen et al, 2007 (pdf)
13. Destandau, 2013 (pdf)

CONCLUSION
1. Kanitkar, 2013 (pdf)