1. 9) Anderson, B. A., Composition and nutritional value of edible meat by-products. In “Edible Meat By-Products, Advances in Meat Research Vol. 5,” eds. Pearson, A. M., and Dutson, T. R., Elsevier Applied Science, London, pp. 15–45 (1988).
2. 10) Briggs, G. M., and Schweigert, B. S., An overview of meat in the diet. In “Meat and Health, Advances in Meat Research Vol. 6,” eds. Pearson, A. M., and Dutson, T. R., Elsevier Applied Science, London, pp. 1–20 (1990).
3. 15) “Official Methods of Analysis” 14th ed., Association of Official Analytical Chemists International, Arlington, pp. 152–169 (1984).
4. 20) Snedecor, G. W., and Cochran, W. G. “Statistical Methods” 6th ed., The Iowa State University Press, Ames (Japanese edition: Iwanami Pub. Inc., Tokyo) (1967).