Roe III, Leonard Lee. The Deer of North America. Globe Pequot, 224. o. (2004). ISBN 978-1-59228-465-8 „Almost all wild animals and most domestic ones eat the afterbirth as soon as they can. The primary reason, I think, is to get rid of it so that it will not attract predators. . .Canine scavengers throughout the world are attracted to herd animals when they give birth, for the placental sacs provide an easily scavenged feast.”[halott link]
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(2008. november 18.) „The goat domestication process inferred from large-scale mitochondrial DNA analysis of wild and domestic individuals”. PNAS105 (46), 17659–17664. o. DOI:10.1073/pnas.0804782105. PMID 19004765.
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Milk analysis. North Wales Buffalo. [2007. szeptember 29-i dátummal az eredetiből archiválva]. (Hozzáférés: 2009. augusztus 3.) (Citing McCane, Widdowson, Scherz, Kloos, International Laboratory Services.)
Feichtenberger, Klaus, Jill Clarke, Elyse Eisenberg, and Otmar Penker (Writers and Directors). Prince of the Alps [Television Production]. ORF/Nature. A jelenet helye a filmen: Shortly after birth. (Hozzáférés ideje: 2009-05-05.)
Cramer, D.A. (1983) Chemical compounds implicated in lamb flavor. Food Technonogy. flavor.. 37:249-257 and Wong, E., Nixon, L.N. and Johnson, B.C. (1975) The contribution of 4-methyloctanoic (hircinoic) acid to mutton and goat meat flavor. New Zealand j. Agr. Res. 18:261-266. Both cited in K. Intarapichet K., Sihaboot W. and Chungsiriwat P. (date?) Chemical and Sensory Characteristics of Emulsion Goat Meat Sausages Containing Pork Fat or Shortening available as a PDF from- [2]Archiválva2011. július 22-i dátummal a Wayback Machine-ben
Roe III, Leonard Lee. The Deer of North America. Globe Pequot, 224. o. (2004). ISBN 978-1-59228-465-8 „Almost all wild animals and most domestic ones eat the afterbirth as soon as they can. The primary reason, I think, is to get rid of it so that it will not attract predators. . .Canine scavengers throughout the world are attracted to herd animals when they give birth, for the placental sacs provide an easily scavenged feast.”[halott link]
Milk analysis. North Wales Buffalo. [2007. szeptember 29-i dátummal az eredetiből archiválva]. (Hozzáférés: 2009. augusztus 3.) (Citing McCane, Widdowson, Scherz, Kloos, International Laboratory Services.)
Cramer, D.A. (1983) Chemical compounds implicated in lamb flavor. Food Technonogy. flavor.. 37:249-257 and Wong, E., Nixon, L.N. and Johnson, B.C. (1975) The contribution of 4-methyloctanoic (hircinoic) acid to mutton and goat meat flavor. New Zealand j. Agr. Res. 18:261-266. Both cited in K. Intarapichet K., Sihaboot W. and Chungsiriwat P. (date?) Chemical and Sensory Characteristics of Emulsion Goat Meat Sausages Containing Pork Fat or Shortening available as a PDF from- [2]Archiválva2011. július 22-i dátummal a Wayback Machine-ben
