น้ำมันแมคาเดเมีย (Thai Wikipedia)

G.E. Wickens (1995). "Major edible nuts: Macadamia or Queensland nut". Non-woods forest products 5: Edible Nuts (PDF). Rome: FAO. pp. 33–37. ISBN 92-5-103748-5.

mckinleyresources.com (Global: low place; Thai: low place)

raw-materials.mckinleyresources.com

"Macadamia Nut Oil" (PDF). McKinley Resources. สืบค้นเมื่อ 2015-12-31.^{[ลิงก์เสีย]}

nih.gov (Global: 4^th place; Thai: 7^th place)

ncbi.nlm.nih.gov

Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutr Metab Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
"Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 2005. สืบค้นเมื่อ 25 October 2017.

pubmed.ncbi.nlm.nih.gov

Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutr Metab Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
Ako, H; Okoda, D; Gray, D (1995). "Healthful new oil from macadamia nuts". Nutrition. 11 (3): 286–8. PMID 8541698.

nsw.gov.au (Global: 640^th place; Thai: 2,719^th place)

dpi.nsw.gov.au

"Chemistry and quality of olive oil" (PDF). primefacts. New South Wales Department of Primary Industries. เก็บ (PDF)จากแหล่งเดิมเมื่อ 2016-12-13. สืบค้นเมื่อ 2015-12-31.

oliveoilsource.com (Global: low place; Thai: low place)

"Olive oil Chemical Characteristics". Olive Oil Source. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2018-11-16. สืบค้นเมื่อ 2015-12-31.

researchgate.net (Global: 120^th place; Thai: 318^th place)

Akhtar Naveed; Mahmood Ahmad; และคณะ (2006). "Evaluation of basic properties of macadamia nut oil". Gomal University Journal of Research. 22: 21–27. สืบค้นเมื่อ 2016-01-02.
Sara Koohikamali; Mohammad S. Alam (August 2019). "Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application". Journal of Food Science and Technology -Mysore-. doi:10.1007/s13197-019-03979-0.
Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.

self.com (Global: 3,723^rd place; Thai: 5,050^th place)

nutritiondata.self.com

"Fats and fatty acids contents per 100 g (click for "more details") example: avocado oil; user can search for other oils". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. สืบค้นเมื่อ 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.

usda.gov (Global: 438^th place; Thai: 329^th place)

ndb.nal.usda.gov

"US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this column are from the USDA Nutrient database unless otherwise cited.
"Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Sunflower oil, 65% linoleic, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 15 November 2018.
"Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Sunflower oil, high oleic - 70% or more as oleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.
"Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. สืบค้นเมื่อ 6 September 2017.

fdc.nal.usda.gov

"Oil, peanut". FoodData Central. usda.gov.

veghealth.com (Global: low place; Thai: low place)

https://www.veghealth.com/nutrition-tables/Smoke-Points-of-Oils-table.pdf

washingtonpost.com (Global: 34^th place; Thai: 131^st place)

Wolke, Robert L. (16 May 2007). "Where There's Smoke, There's a Fryer". The Washington Post. สืบค้นเมื่อ 5 March 2011.

web.archive.org (Global: 1^st place; Thai: 1^st place)

"MSDS Macadamia Nut Oil". AAKO. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2016-01-28. สืบค้นเมื่อ 2016-01-01.
"Chemistry and quality of olive oil" (PDF). primefacts. New South Wales Department of Primary Industries. เก็บ (PDF)จากแหล่งเดิมเมื่อ 2016-12-13. สืบค้นเมื่อ 2015-12-31.
"Olive oil Chemical Characteristics". Olive Oil Source. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2018-11-16. สืบค้นเมื่อ 2015-12-31.
Kleemann, Michael (2010-03-07). "Organic & Natural Life - Business Opportunities". xing.com. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2013-10-02. สืบค้นเมื่อ 2012-08-15.

xing.com (Global: low place; Thai: low place)

Kleemann, Michael (2010-03-07). "Organic & Natural Life - Business Opportunities". xing.com. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2013-10-02. สืบค้นเมื่อ 2012-08-15.

น้ำมันแมคาเดเมีย (Thai Wikipedia)

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raw-materials.mckinleyresources.com

nih.gov (Global: 4th place; Thai: 7th place)

ncbi.nlm.nih.gov

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dpi.nsw.gov.au

oliveoilsource.com (Global: low place; Thai: low place)

researchgate.net (Global: 120th place; Thai: 318th place)

self.com (Global: 3,723rd place; Thai: 5,050th place)

nutritiondata.self.com

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ndb.nal.usda.gov

fdc.nal.usda.gov

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web.archive.org (Global: 1st place; Thai: 1st place)

xing.com (Global: low place; Thai: low place)

doi.org (Global: 2^nd place; Thai: 4^th place)

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self.com (Global: 3,723^rd place; Thai: 5,050^th place)

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