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- [41] Action of the precipitant serum on the meats and cooked delicatessen items COMPTES RENDUS DES SEANCES DE LA SOCIETE DE BIOLOGIE ET DE SES FILIALES, 1943, 137 : 268 - 269
- [45] NATURAL AMOUNTS OF FORMALDEHYDE IN COOKED MEATS (HAMS, SHOULDERS AND MORTADELLAS) INDUSTRIE ALIMENTARI, 1978, 17 (02): : 135 - 137
- [50] Time plays important role in preparing cooked meats for wurst FLEISCHWIRTSCHAFT, 2004, 84 (06): : 44 - 45