1. Lawrie, R.A., Meat Science; Pergammon: New York, 1985; 3rd ed., p348.
2. Tappel, A.L., The Physiology and Biochemistry of Muscle as a Food; Briskey, E.J., Cassens, R.G., Trantman, J.C., Eds.Univ. Wisconsin: Madison, 1966; p237.
3. Reed, C., Enzymes in Food Processing; Academic: New York, 1966; pp348-366.
4. Proteolytische Vorgänge während der Reifung von Fleisch