1. RD. Cassidy, 1977 . Histological investigation of the effects of tumbling method, phosphate content and internal cooked temperature on porcine muscle tissue . M.S. thesis. The Ohio State University, Columbus, OH.
2. W.R. Harvey, 1975 . Least square analysis of data with unequal subclass numbers. Agr. Res. Service H-4, USDA.
3. G.L. Humason, 1967 . "Animal Tissue Techniques ," P.136 . W.H. Freeman and Company, San Francisco, CA.
4. R. Krause, 1976 . Influence of tumbling and sodium tripolyphosphate on quality, yield, and cure distribution in hams . M.S. thesis . The Ohio State University, Columbus, OH.
5. J.H. Mahon, 1961 . Tripolyphosphate-salt synergism and its effect on cured meat volume. Proc. of the 13th Research Conference, AMIF.