1. AOAC (2002a). Moisture content. 950.46. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists
2. AOAC (2002b). Protein content in meat. 928.08. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists
3. AOAC (2002c). Fat content in meat. 960.39. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists
4. AOAC (2002d). Ashes content. 920.153. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists
5. AOAC (2002e). Fatty acids in oils and fats. Preparation of methyl esthers. 969.33. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists