1. Alonge DO, Hiko AA. Traditional methods of meat preservation in Nigeria. West Afr Farm Fd Proc. 1981. p. 19–21.
2. Evaluation of Microbial Hazards associated with the processing of Suya (a grilled meat product).;Edema;Sci Res Essays,2008
3. Bacterial quality of a smoked meat product (Suya).;Inyang;Nigerian Food Journal,2005
4. Igene JO, Mohammed ID. Consumers attitudes towards 'suya' meat product. Ann Borno. 2008. 1 p.
5. A survey on themicrobiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product;Vilar;J Appl Microbiol,2000