Harold McGee On Food and Cooking: The Science and Lore of The Kitchen (p. 49). New York: Scribner, 2004. ISBN0-684-80001-2
Lisbeth Meunier Goddik, "Sour Cream and Crème Fraîche" in Y. Hui Handbook of Food Science, Technology and Engineering (p. 179-6 to 179-7). Boca Raton, FL: CRC Press, 2006. ISBN0-8493-9849-5.
