1. Association Française de Normalisation (AFNOR) (1968). Norme française homologuée: viandes et produits à base de viande: détermination de la teneur en matière grasse totale. NF V 04-402. AFNOR, Paris, France.
2. Association Française de Normalisation (AFNOR) (2001). Norme française homologuée: viandes, produits à base de viandes: détermination de l’humidité. NF V 04-401. AFNOR, Paris, France.
3. Association of Official Analytical Chemists (AOAC) (1995). Official methods of analysis of AOAC international (16th ed.). Washington: Association of Official Analytical Chemists. Method 937.09-salt (chlorine as sodium chloride) in seafood, volumetric method; Method 976.18 (chlorine as sodium chloride) in seafood, potentiometric method.
4. The use of electrical impedance spectroscopy to assess the physiological condition of kiwifruit;Bauchot;Postharvest Biology and Technology,2000
5. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon;Hansen;Food Research International,1995