1. AEC-Amersham. (2002). ECL Western-blotting detection reagents and analysis system. RPN2106PC, Rev-B: (p. 5).
2. AMSA. (1978). Guidelines for cooking and sensory evaluation of meat. Chicago, IL: American Meat Science Association, National Livestock and Meat Board.
3. Techniques in protein chemistry;Bailey,1967
4. Barendse, W. (2002). DNA markers for meat tenderness. International patent application PCT/AU02/00122. International patent publication WO 02/064820 A1.
5. A validated whole-genome association study of efficient food conversion in cattle;Barendse;Genetics,2007