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.

Quick Permanent Weight Loss

Quick Permanent Weight Loss

A Step By Step Guide To Fast Fat Loss. Do you ever feel like getting rid of the extra weight of your body? If you do, it‟s quite normal because

Get My Free Ebook


Post a comment