1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Qual. Prefer.,2003
2. Principles of Meat Science;Aberle,2001
3. Químicay Bioquímica de la Carne y los Productos Cárnicos;Andújar,2003
4. Official Methods of Analysis of AOAC International,1990
5. Effect of dietary probiotic supplementation on growth performance in the rock partridge (Alectoris graeca);Arslan;Turk. J. Vet. Anim. Sci.,2004