1. Determination of the fat content of meat using nuclear magnetic resonance.;I. Casey;J. Sci. Fd Agric,1974
2. Hungarian Standard (1985): Húskészitmények vizsgdláti módszerei. Zsírtartalom meghatározása. (Measurement methods for meat products. Determination of fat content.) MSZ 5874/2.
3. INTERNATIONAL STANDARD (1994): Accuracy (triteness and precision) of measurement methods and results.Part 1: General principles and definitions. ISO 5725-1.
4. Comparison of analytical methods.;L. Körmendy;Meat Sci.,1989