D. D. Boler, Dilger, A. C., BIDNER, B. S., CARR, S. N., EGGERT, J. M., DAY, J. W., ELLIS, M., McKeith, F. K., and Killefer, J.,
“ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS”,
Journal of Muscle Foods, vol. 2148246422676636593768034613041792024, no. 1, pp. 119 - 130, 2010.
A. Fritsch, Gitelman, A., and Shellhammer, T.,
“Using a change-point model to describe temporal bitter relationships among hop-derived compounds”,
Food Quality and Preference, vol. 21, no. 7, pp. 820 - 826, 2010.