1. Abdulin I., Turova E., Budnikov G. (2001). Organicheskie antioksidanty kak ob»ekty analiza. [Organic antioxidants as objects of analysis]. Zavodskaya laboratoriy. Diagnostika materialov – Factory laboratory. Diagnostics of materials, 167 (6), 3–13. [in Russian].
2. Alexander J. (1978). Chemical changes in fats during heating. Oil Chemical Society, 55, 710–717.
3. Mielnik M., Rolfsen K., Overrein B., Solgaard K., Ellekjær-Proc M. (2001). Quality of mechanically deboned poultry meat of different origin. XVth European Symposium on the Quality of Poultry Meat, 9–12 September 2001. Izmir, Turkey. P. 387–391.
4. Abdrakhmanov R., Gurinovich G., Kudrya L. (2011). Izmenenie kachestva myasa ptitsy mekhanicheskoy obvalki pri kholodil'nom khranenii. [Changes in the quality of mechanical deboned of poultry meat during refrigerated storage]. Myasnaya industriya – Meat industry, 9, 42–45. [in Russian].
5. Semenova A., Nasonova V. (2006). Antiokisliteli novogo pokoleniya dlya myasnoy produktsii. Chast 1. [Antioxidants of the new generation for meat products. Part 1]. Myasnaya industriya [Meat industry], 2, 33–36. [in Russian].