1. Effect of controlled gas atmospheres and temperature on quality of packaged pork;Adams;J. Food Sci.,1972
2. American Society for Testing and Materials (1968). In “Manual on Sensory Testing Methods,” STP 434. ASTM Committee E-18, Philadelphia, Pennsylvania.
3. American Society for Testing and Materials (1972a). Standard recommended practice for determining effect of packaging on food and beverage products during storage, E460. In “1975 Annual Book of ASTM Standards,” Part 46, 257. ASTM Committee E-18, Philadelphia, Pennsylvania.
4. American Society for Testing and Materials (1972b). Standard recommended practice for sensory evaluation of industrial and institutional food purchases, E461. In “1975 Annual Book of ASTM Standards,” Part 46, 260. ASTM Committee E-18, Philadelphia, Pennsylvania.
5. “Principles of Sensory Evaluation of Food.”;Amerine,1965