1. Structure and composition of animal tissues;Aberle;Princ. Meat Sci.,2001
2. Aksu , M.I. Kaya , M. 2010 Poultry meat and products. The quality controls of meat and meat products
3. Anonymous 2013a Nutrition http://www.geese.cc/pages/nutrition.html
4. Anonymous 2013b Calcium and cancer prevention: strengths and limits of the evidence http://www.cancer.gov/cancertopics/factsheet/prevention/calcium
5. Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method;Badiani;J. Agric. Food Chem.,2004