References

1. Xiong, Y.L.; Ho, C. T.; Shahidi, F. Quality Attributes of Muscle Foods; Kluwer Academic/Plemum Publishers: New York, 1999.

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.

5. Lund, B.M.; Baird Parker, T.C.; Gould, G.W. The Microbiological Safety and Quality of Food; Aspen Publishers, Inc.: Gaithersburg, 2000; Vol. 1.

6. Doyle, M.P.; Beuchat, L.R.; Montville, T.J. Food Micro biology: Fundamentals and Frontiers, 2nd Ed.; ASM Press: Washington, DC, 2001.

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.

8. Jay, J.M. Modern Food Microbiology, 6th Ed.; Aspen Publishers Inc.: Gaithersburg, 2000.

9. Pearson, A.M.; Dutson, T.R. Quality Attributes and Their Measurements in Meat, Poultry and Fish Prod ucts; Blackie Academic and Professional: Glasgow, UK, 1994.

10. Mitchell, J.M.; Griffiths, M.W.; McEwen, S.A.; McNab, W.B.; Yee, A.J. Antimicrobial drug residues in milk and meat: Causes, concerns, prevalence, regulations, tests, and test performance. J. Food Prot. 1998, 61, 742 756.

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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