1. Association of Official Analytical Chemists 969.33 (1990). Fatty acids in oils and fats — preparation of methyl esters. In Official methods of analysis (Vol. 2, 15th ed. pp. 963–964). Washington DC: Association of Official Analytical Chemists.
2. Caratterizzazione del prosciutto tipico italiano in base a parametri chimici, fisici, microbiologici e organolettici;Baldini;Industria Conserve,1992
3. Bosi, P., Cacciavillani, J. A., Casini, L., Macchioni, P., Mattuzzi, S., Leonibus, D. E. (1996). Effects of dietary high oleate sunflower oil, copper and vitamin E levels on live and carcass performances of pigs slaughtered at 160 kg live weight. 47th Annual Meeting of European Association of Animal Production, Lillehammer, Norway.
4. Oxysterols;Bösinger;International Dairy Journal,1993
5. Influence of dietary vitamin E on the oxidative stability and quality of pig meat;Buckley;Journal of Animal Science,1995