1. Fat (crude) or ether extract in meat;AOAC, Association of Official Analytical Chemists,1990
2. Moisture in meat;AOAC, Association of Official Analytical Chemists,1990
3. Nitrites in cured meats;AOAC, Association of Official Analytical Chemists,1990
4. Crude protein in meat and meat products;AOAC, Association of Official Analytical Chemists,1993
5. The use of nitrite in meat;Cassens;Bioscience,1978