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1. Kerry, JF; Stack, F; Buckley, DJ
   The rheological properties of exudates from cured porcine muscle: effects of added non-meat proteins
   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
   
   J.F. Kerry et al., "The rheological properties of exudates from cured porcine muscle: effects of added non-meat proteins", J SCI FOOD, 79(1), 1999, pp. 101-106
2. Mandal, PK; Rao, VK; Kowale, BN; Pal, UK
   Utilization of slaughter house blood in human food
   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
   
   P.K. Mandal et al., "Utilization of slaughter house blood in human food", J FD SCI M, 36(2), 1999, pp. 91-105
3. SCHAAKE SL; MEANS WJ; MOODY WG; BOYLE EA; AARON DK
   BONING METHODS AND BINDERS AFFECT BIND AND SENSORY CHARACTERISTICS OFSTRUCTURED BEEF
   Journal of food science
   
   S.L. Schaake et al., "BONING METHODS AND BINDERS AFFECT BIND AND SENSORY CHARACTERISTICS OFSTRUCTURED BEEF", Journal of food science, 58(6), 1993, pp. 1231-1236