1. Precursors of chicken flavor. II. Identification of key flavor precursors using sensory method;Aliani;Journal of Agricultural and Food Chemistry,2005
2. American Meat Science Association (AMSA). (2016). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat. (Accessed at) http://meatscience.org/publications-resources/printed-publications/sensory-and-tenderness-evaluation-guidelines.
3. AOAC International. (2016). Appdendix F: Guidelines for standard method performance requirements. (Accessed at) http://www.eoma.aoac.org/app_f.pdf.
4. Liquid chromatographic determination of vitamins B1 and B2 in foods. A collaborative study;Arella;Food Chemistry,1996
5. Process flavors;Baek,2007