1. AMSA meat color measurement guidelines;AMSA,2012
2. Research guidelines for cookery, sensory evaluation, and instrunental tendernss meaurements of meat - Version 1.02 (2 ed.);AMSA,2016
3. Scientific method;Andersen,2016
4. Small Stress Proteins: Novel Negative Modulators of Apoptosis Induced Independently of Reactive Oxygen Species;Arrigo,2002
5. Factors determining the time course of rigor mortis;Bate-Smith;The Journal of Physiology,1949