1. AMSA. 2015. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat, 2nd ed. American Meat Science Association. version 1.0.
2. AOAC. 2016. Association of Analytical Chemists. Official methods of analysis of AOAC International. Ed., Latimer Jr., G.W. 20th ed. Washington, D.C., 3100 p.
3. AOCS. 2017. American Oil Official Method Chemists' Society. Official methods and recommended practices of AOCS. 7th ed. 3000 p.
4. Macro minerals profiles in camel’s meat;Arabi;Int. J. Curr. Res. Rev.,2014
5. Os impactos das mudanças climáticas sobre os recursos hídricos e a produção animal em regiões semiáridas;Araújo;Rev. Bras. Geog. Física,2015