1. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging;Ahn;Poultry Science,1998
2. The science behind lutein;Alves-Rodrigues;Toxicology Letters,2004
3. AMSA (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. American Meat Science Association in Cooperation with National Live Stock and Meat Board, Chicago, IL (p. 48).
4. Aytul, K. K., Korel, F., Arserim-Uçar, D. K., Uysal, İ., & Bayraktar, O. (2004). Efficacy of olive leaf extract for enhancing quality of beef cubes. In Proceedings of the 54th international congress of meat science and technology, August 10–15, Cape Town, South Africa (p. 51).
5. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties;Bañón;Meat Science,2007