1. Aroma in cured meat products;Arbolés,1992
2. Reference methods for water-holding capacity in meat and meat products: procedures recommended by an OECD working group;Barton-Gade,1993
3. Einfluβ von Lebendgewicht, Geschlecht, Fütterung-sungsintensität und Fleischreifung auf das Fettersäure muster der Phosholipide in Rindermuskeln;Blunk;Z. Lebensm. Unters. Forschung,1992
4. Tenderness variability in muscles from bulls at standardized weight, age, slaughter and cooling conditions;Buts,1984
5. Recommendation of reference methods for meat color;Cassens,1995