References

1. DeLorenzo, M.A.; Harris, B., Jr.; Shearer, J.K.; Staples, C.R.; Thatcher, W.W.; Umphrey, J.E.; Webb, D.W. Large Dairy Herd Management; American Dairy Science Associ ation: Illinois, 1992.

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

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

4. Doyle, M.P.; Beuchat, L.R.; Montville, T.J. Food Microbi ology: Fundamentals and Frontiers, 2nd Ed.; ASM Press: Washington, D.C., 2001.

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

6. Harding, F. Milk Quality; Blackie Academic and Profes sional: Glasgow, UK, 1995.

7. Bell, D.D.; Weaver, W.D., Jr. Commercial Chicken Meat and Egg Production; Kluwer Academic Publisher: Massa chusetts, 2002.

8. Griffin, H.D. Manipulation of egg yolk cholesterol: A physi ologist's view. World's Poult. Sci. J. 1992, 48, 101 112.

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