References
1. PDA, "Technical Report No. 55: Detection and Mitigation of 2,4,6-Tribromoanisole and 2,4,6-Trichloroanisole Taints and
Odors in the Pharmaceutical and Consumer Healthcare Industries," (April 2012), available at
http://store.pda.org/ProductCatalog/Product.aspx?ID=1549.
2. Anon, "Organohalogen Taints in Foods," Australian Food and Grocery Council Supplement to Food Australia, 59 (3), (2007),
http://www.afgc.org.au/cmsDocuments/Organohalogen.pdf
3. PDA, "Risk Mitigation of Tribromoanisole (TBA)/Trichloroanisole (TCA) Taints and Odors: A Pharmaceutical Industry Benchmarking
Survey" (2011), available at
http://store.pda.org/bookstore/ProductDetails.aspx?productabbreviation=45000.
4. FDA, "Questions and Answers on Current Good Manufacturing Practices, Good Guidance Practices, Level 2 Guidance–Buildings
and Facilities" (FDA, Rockville, MD),
http://www.fda.gov/Drugs/GuidanceComplianceRegulatoryInformation/Guidances/ucm192869.htm.
5. T. Ramstad and J.S.Walker, Analyst
117 (8), 1361–1366 (1992).
6. R.J. Bleiler, F. Kuhrt, and D. Wright, Analytical Technology and Laboratory Testing, supp. to Pharm. Technol.
35 (11) s10-14 (2011).
7. F. Koshier et al., Food Chem. Toxicol.
49 (9), 2074–2080 (2011).
8. ICH, Q9 Quality Risk Management (2005).
9. ISO 13299:2003, Sensory Analysis-General Guidance for the Design of Test Rooms.
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