1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003
2. Andersen, H. J. (2000). What is pork quality? In: C. Wenk, J. A. Fernández, & M. Dupuis, Quality of meat and fat in pigs as effected by genetics and nutrition (EAAP publication No. 100) (pp. 15–26). Zurich, Switzerland: Wagningen Pers
3. Barbieri, G., Ferrari, E., & Ghillani, M. (1994). Tumbling variables in cooked meat technology. In Proceedings of the 40th international congress of meat science and technology (pp. S-VIB.03). Netherlands, The Hague
4. Intermittent tumbling affects quality and yield in prerigor sectioned and formed ham;Bedinghaus;Journal of Food Science,1992
5. Preventing pore formation in cooked hams;Brauer;Fleischwirtschaft,1992