References

1. National Research Council. Meat and Poultry Inspection: The Scientific Basis of the Nation's Program; Food and Nutrition Board; National Academy Press: Washington, DC, 1985; 1 209.

2. United States Department of Agriculture. Pathogen Reduc tion; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule; Food Safety and Inspection Service; Federal Register., 9 CFR Part 304, United States Printing Office: Washington, DC, 1996.

3. Bilgili, S.F. Poultry Meat Inspection and Grading. In

Poultry Meat Processing, 1st Ed.; Sams, A.R., Ed.; CRC Press: Boca Raton, 2001; 47 71.

4. United States Department of Agriculture. Poultry Postmor tem Inspection; Training Module 4, Parts 703C&904, Food Safety and Inspection Service: Washington, DC, 1999.

5. United States Department of Agriculture. Sanitation; 9 CFR Part 416, Food Safety and Inspection Service: Washington, DC, 1996.

6. Barbut, S. Inspection, Grading, Cut Up, and Composition. In Poultry Products Processing: An Industry Guide, 1st Ed.; Barbut, S., Ed.; CRC Press: Boca Raton, 2002; 129 179.

7. United States Department of Agriculture. United States Classes, Standards, and Grades for Poultry; Agricultural Marketing Service 2002. AMS 70.200 et seq.

S. United States Department of Agriculture. Poultry Grading Manual; Agriculture Handbook, Agricultural Marketing Service, 199S; Vol. 31.

Diabetes Sustenance

Diabetes Sustenance

Get All The Support And Guidance You Need To Be A Success At Dealing With Diabetes The Healthy Way. This Book Is One Of The Most Valuable Resources In The World When It Comes To Learning How Nutritional Supplements Can Control Sugar Levels.

Get My Free Ebook


Post a comment