Rujukan Kekempuhan

  1. ↑ "Degrees of Doneness". Iowa Beef Industry Council. Diarkibkan daripada yang asal pada 2016-03-24. Dicapai pada 2016-03-17.
  2. ↑ Internal Color and Tenderness of the Infraspinatus, Longissimus Thoracis, and Semimembranosus are Affected by Cooking Method and Degree of Doneness. 2008. m/s. 2–. ISBN 978-0-549-96484-1.
  3. ↑ "Is a rare steak safe to eat?". AskUSDA. Diarkibkan daripada yang asal pada 2020-09-28. Dicapai pada 2022-01-13.
  4. 1 2 "Beef from Farm to Table" (PDF). U.S. Department of Agriculture, Food Safety and Information Service. February 2003. Dicapai pada 2016-03-17.
  5. 1 2 Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. m/s. 294–295. ISBN 1594740178.
  6. ↑ Legend colors from "Beef Steak Color Guide" (PDF), beefresearch.org
  7. ↑ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York, New York: Scribner. ISBN 978-0-684-80001-1. LCCN 2004058999. OCLC 56590708.
  8. ↑ McGee, Harold (April 20, 1992). The Curious Cook: More Kitchen Science and Lore. John Wiley & Sons. m/s. 339. ISBN 0-02-009801-4.