1. Evaluation of direct saponification method of determination of cholesterol in meats;Adams;Journal Association of Official Analytical Chemists,1986
2. Consumer attitudes and market potential for foods using fat substitutes;Bruhn;Food Technology,1992
3. CECARNEX (1992). Carne. Madrid: Confederación Española de Empresas Exportadoras de Carnes.
4. Cholesterol content of foods;Feeley;Journal of American Dietetic Association,1972
5. Effect of muscle type and food derivation for 24 hours on the composition of the lipid fraction muscles of large white pigs;Fernández;Meat Science,1995