References

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2. Kinsman, D.M.; Kotula, A.W.; Breidenstein, B.C. Muscle Foods: Meat, Poultry and Seafood Technology; Chapman & Hall, Inc.: New York, 1994.

3. Decker, E.A.; Faustman, C.; Lopez Bote, C.J. Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality; John Wiley & Sons, Inc.: New York, 2000.

4. Davies, A.; Board, R. The Microbiology of Meat and Poultry; Blackie Academic & Professional: London, 1998.

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7. International Commission on Microbiological Specifica tions for Foods (ICMSF). Microorganisms in Foods 6, Microbial Ecology of Food Commodities; Blackie Aca demic and Professional: London, UK, 1998.

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11. Mead, P.S.; Slutsker, L.; Dietz, V.; McCaig, L.F.; Bresee, J.S.; Shapiro, C.; Griffin, P.M.; Tauxe, R.V. Food related illness and death in the United States. Emerg. Infect. Dis. 1999, 5, 607 625.

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