1. Leitsätze für Fleisch und Fleischerzeugnisse, status 8 January 2010;Anon;Bundesanzeiger,2010
2. Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods;Cocolin;Meat Science,2009
3. Sensorische Prüfverfahren - Profilprüfung - Teil 1: Konventionelles Profil. Deutsches Institut für Normung e.V,1999
4. Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs;Official Journal L,2004
5. Guidance Document on Implementation of Certain Provisions of Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs. SANCO/1731/2008 Rev. 6,2008