1. Consumer perceptions of pork in Denmark, Norway and Sweden;Bryhni;Food Quality and Preference,2002
2. Historical perspectives and current aspects of pork meat quality in the USA;Cassens;Food Chemistry,2000
3. Cho, S., Ngapo, T. M., Dransfield, E., Park, B., Kim, J., Yoo, Y., et al. (2003). Criteria Influencing Choice of Pork Chops by Korean Consumers. In Proceedings 49th international congress of meat science and technology, 31 August–5 September 2003, Campinas, Brazil (pp. 247–248).
4. Cipolli, K. M. V. A., Silveira, E. T. F., Ngapo, T. M., & Dransfield, E. (2003). Consumer preferences of pork chops—the Brazilian survey. In Proceedings 5th Pangborn sensory science symposium. A sensory revolution, 20–24 July 2003, Boston, USA (abstract, p. 187).
5. Meat appearance: Pork Chops. A tool for surveying consumer preferences;Dransfield,2001