1. M.A. AMERINE, R.M. PANGBORN, and E.B. ROESSLER, 1965 . Principles of Sensory Evaluation of Food , pp.220 -222 , 220 , Academic Press, Orlando, FL.
2. AMSA . 1995 . Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat, pp.11 -45 , American Meat Science Association and National Live Stock and Meat Board, Chicago, Ii.
3. AOAC . 1990 . Official Methods of Analysis , 15th Ed. , pp.912 , 912 , 912 -932 , Association of Official Analytical Chemists, Washington, DC.
4. Guidelines for the Selection and Training of Sensory Panel Members