1. Inside stuff;Meat Ind.,1984
2. The effect of preslaughter environmental temperature in the presence of electrolyte treatment on turkey meat quality;Babji;Poultry Sci.,1982
3. Commission International D’Eclairage (CIE), 1978. International Commission on Illumination, Recommendations on Uniform Color Spaces, Color-Difference Equations, Psychometric Color Terms. Supplement No. 2 to CIE publication No. 15 (E-1.3.1) 1971/(TC-1.3) 1978. Bureau Central de la CIE, Paris, France.
4. Role of reduced hemochromes in pink defect of cooked turkey rolls;Cornforth;J. Food Sci.,1986
5. Color formation in cooked meat and model systems with organic and inorganic compounds;Dymicky;J. Food Sci.,1975