1. Ashbrook, F. G.: “Butchering, Processing, and Preservation of Meat,” Van Nostrand Reinhold, New York (1955).
2. Agriculture Handbook;KW Hagen,1976
3. Feedstuffs;AP Nelson,1978
4. Staff: “Rabbit Production,” U.S. Department of Agriculture, Washington, D.C., Farmers’ Bulletin 1730 (revised periodically).
5. Carcione, J., and B. Lucas: “The Greengrocer: The Consumer’s Guide to Fruits and Vegetables,” Chronicle Books, San Francisco, 1972.