1. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat,1995
2. The effects of cooking temperature and time on some mechanical properties of meat;Bouton;Journal of Food Science,1972
3. Dimensional changes in meat during cooking;Bouton;Journal of Textural Studies,1976
4. Meat texture measurement;Chrystall,1994
5. Structural and other aspects of meat tenderness;Harris;Journal of Texture Studies,1976