1. Dr. Muhammad Shahrim Ab. Karim, Kerjaya Dalam Bidang Perhotelan, PTS PROFESSIONAL, Malaysia, 13:978-983-3585-98-4 / 10:983-3585-98-1

2. Prof. Dr. Jinap Selamat50 Years of Malaysian Agriculture : Transformational Issue, challenges and Direction, Penerbit Universiti Putra Malaysia, Malaysia, 978-967-5026-14-0.

3. Prof. Dr. Jamilah Bakar, Processing formulated fish and fish products, Handbook of food products manufacturing, Y.H. Hui, John Wiley and Sons, Inc, 914-925.

4. Dr. Mohhidin Othman, The Impact of Organizational culture on Internal Service Quality : A case of three hotels in Malaysia, Readings In Tourism And Hospitality, Azilah Kasim & Shaharuddin Tahir, UUM, 125-141.

5. Ahmad Fareed Ismail, Syed Abd. Kadir AlSagoff, Murali Sambasivan, and Boo Huey Chern. (2007). Adoption of Information Technology in the foodservice industry: A diffusion innovation perspective. In Readings on Tourism and Hospitality (Vol.1), pp. 233-246. Kedah, Malaysia: UUM Publisher.

1. Tan, C.P., Y.B. Che Man and M. Nakajima. Monitoring Physical and Oxidative Properties of Lipids by Differential Scanning Calormetry. In (Ed. Xu, X.), Handbook of Lipid Enzymology, Marcel Dekker, Inc., New York, in press.

2. Tan C. P. Preparation and Characterization of Nanodispersion of Functional Lipids. In (Ed. Nalwa, H.S.) Soft Nanomaterials, American Scientific Publishers, Valencia, in press.

3. Tan, C. P. and Che Man, Y.B. 2003. CHAPTER 1: Analysis of Vegetable Oils by Differential Scanning Calorimetry, in Advances in Lipid Methodology Vol 5. Edited by Richard O. Adlof, The Oily Press, U.K. pp 1 – 43 (ISBN 0-9531949-6-5).

4. Tan C. P, Che Man, Y.B., Selamat, J. and Yusoff, M.S.A. 2001. CHAPTER 10: Efficacy of Natural and Synthetic Antioxidants in RBD Palm Olein by Differential Scanning Calorimetry, in Micronutrients and Health: Molecular Biological Mechanisms, edited by K. Nesaretnam and   L. Packer, AOCS Press, Champaign, U.S.A. pp 108 -118 (ISBN 1-893997-19-7).

5. Che Man, Y.B. and Marina, A.M. 2005. CHAPTER 2: Medium-Chain Triglyceride, in Nutraceutical Lipids and Co-products. Edited by F. Shahidi. Marcel Dekkar, New York, USA, pp. 27 -56 (ISBN 0-154444999).

6. Che Man, Y.B. and Tan, C.P. 2003.  CHAPTER 2: Carotenoids, in Lipids for  Functional Foods and Nutraceuticals. Edited by Frank D. Gunstone, The Oily Press, U.K. pp 25-52 (ISBN 0-9531949-3-0).

7. Jamilah, B. Freezing of finfish. In: Y.H. HUI. Ed. Handbook of Frozen Foods. Marcel Dekker, New York, 2004, pp.295-308.