1. Poultry Product Processing: An Industry Guide;Barbut,2002
2. Principles of objective texture measurement;Bourne,2002
3. Freshly cooked and cooked, frozen reheated beef and beef-soy patties.;Bower;J. Food Sci.,1975
4. Aroma and Flavor Lexicon for Sensory Evaluation: Terms, Definitions, References, and Examples;Civille,1996
5. Food uses of soy protein. Marketing Economics Division, Economic Research Service,;Eley,1968