1. Determination of total nitrogen and protein nitrogen. Method 16245;AOAC,1980
2. Methyl esters of fatty acids in oils and fats;AOAC,1990
3. Efecto del tiempo de la evisceración y el desollado en la calidad sensorial de la carne de ciervo cazado en la modalidad de rececho;Benítez,2009
4. A rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissues, food, and feedstuff samples;Botsoglou;Journal of Agricultural and Food Chemistry,1994
5. Ripened colour development during sausage processing;Chasco;Meat Science,1996