SCHAEFER D. M, LIU Q. Y LANARI M.C.

Dietary vitamin E delays beef myoglobin and lipid oxidation.

Animal Nutrition and Management

Lugar: Parsipanny NJ. EEUU; Año: 1997; p. 33 - 57

SCHAEFER D. M, LIU Q. LANARI M.C. Y K.K. SCHELLER K.K

Enhancing color and shelf life of meat products by antemortem incorporation of vitamin E and C and possibly 13‑carotene into animal tissues.

Animal Science Research and Development Moving toward a New Century

Año: 1995; p. 95 - 119

CASSENS R.G., FAUSTMAN C., LANARI M.C., LUCHANSKY J.B, MITSUMOTO M. Y D. SCHAEFER D.M

A new technology for improving color stability of beef.

Trends in Modern Meat Technology”

Año: 1992; p. 157 - 168