1. AOAC (2000a). Crude protein in meat. 928.08. In Official Methods of Analysis (17th ed.). Gaithersburgh, Maryland: Association of Official Analytical Chemists.
2. AOAC (2000b). Fat (crude) or Eher extract in meat. 960.39. In Official Methods of Analysis (17th ed.). Gaithersburgh, Maryland: Association of Official Analytical Chemists.
3. AOAC (2000c). Ash of meat. 920.153. In Official Methods of Analysis (17th ed.). Gaithersburgh, Maryland: Association of Official Analytical Chemists.
4. AOAC (2000d). Chlorine as sodium chloride in meat. 935.47. In Official Methods of Analysis (17th ed.). Gaithersburgh, Maryland: Association of Official Analytical Chemists.
5. AOAC (2000e). Fatty acids in oils and fats. Preparation of methyl esters. 969.33. In Official Methods of Analysis (17th ed.). Gaithersburgh, Maryland: Association of Official Analytical Chemists.