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2. Leach, A. E., and Winton, A. L.: Food Inspection and Analysis, 4th ed. New York: John Wiley & Sons (1920), 208–211.
3. Jacobs, M. B. (ed.):The Chemistry and Technology of Food and Food Products. New York: Interscience Publishers, Inc. (1951), II, 903.
4. American Meat Institute Foundation:The Science of Meat and Meat Products. Chicago: W. H. Freeman & Co. (1960), 187–189.
5. Fisher, H. J., Conn. Agr. Expt. Sta. Bull, 617: 59 (1958).