1. Meat and meat products;ISO, S,1973
2. Utilización de la espectroscopia NIR en el control analítico de la industria farmacéutica desarrollos iniciales en PAT;Alcalà Bernàrdez,2006
3. Official method 950.46, Moisture in meat, B. Air drying;AOAC,1990
4. Official methods of analysis;AOAC. 976.05,2000
5. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat Science,2012