1. Online quality assessment of processed meats;O’Farrell,2011
2. Cooked Ham and Cooked Shoulder Definition and Characteristics, Norma Portuguesa NP 4393 2001, CT 35 (DGFCQA)https://lojanormas.ipq.pt/product/np-4393-2001/
3. Aditivos e Ingredientes en la Fabricación de Productos Cárnicos Cocidos de Músculo Enterohttp://es.metalquimia.com/upload/document/article-es-12.pdf
4. The visible flavonoids or anthocyanins: From research to applications;Brouillard;Rec. Adv. Polyphen. Res.,2010
5. Molar Absorptivity and Color Characteristics of Acylated and Non-Acylated Pelargonidin-Based Anthocyanins