[1] L. M. Daniel, J. J. Rachel and H. M. Kenneth, “Where’s the (Not) Meat? Byproducts from Beef and Pork Production,” 2011.
http://www.ers.usda.gov/media/147867/ldpm20901.pdf
[2] J. G. Alicia, “The Effect of Internal Endpoint Temperature on Smoked Sausage Quality Stored under Light Emitting Diode and Fluorescent Lighting,” 2012.
https://krex.k-state.edu/dspace/bitstream/handle/2097/14745/Masters%20Thesis%202012.pdf?sequence=1
[3] G. Pierre, A. M. Harold, D. Jeroen, T. Shirley and D. H. Cees, “Livestock in a Changing Landscape,” Vol. 2, 2010.
http://www.fao.org/docrep/013/am075e/am075e00.pdf