1. Principles of Sensory Evaluation of Food;Amerine,1965
2. Official Method 920.153 Ash in Meat and Meat Products;AOAC International,2019
3. Official Method 922.06 Fat in Grain and Flour;AOAC International,2019
4. Official method 950.46;AOAC International,2019
5. Official method 981.10;AOAC International,2019