Bibliography

1. American Meat Institute Committee on Textbooks, Byproducts of the Meat Packing Industry, Institute of Meat Packing, University of Chicago, Chicago, 1958.

2. A. Levie, The Meat Handbook, 2nd ed., AVI Publishing Co., Westport, Conn., 1967.

3. F. Gerrard, Meat Technology, Leonard Hill, London, 1971, pp. 65-77.

4. P. Filstrup, Handbook for the Meat By-Products Industry, Alfa-Laval Slaughterhouse By-products Department, Denmark, 1976.

5. C. W. Dill and W. A. Landmann, "Food Grade Proteins from Edible Blood," in A. M. Pearson and T. R. Dutson, eds., Edible Meat By-Products, Vol. 5, Advances in Meat Research, Elsevier Applied Science, New York, 1988, pp. 127-145.

6. C. L. Knipe, "Production and Use of Animal Blood and Blood Proteins for Human Food," A. M. Pearson and T. R. Dutson, eds., Edible Meat By-Products, Vol. 5, Advances in Meat Research, Elsevier Applied Science, New York, 1988, pp. 147165.

7. V. M. Gorbatov, "Collection and Utilization of Blood and Blood Proteins for Edible Purposes in the USSR," A. M. Pearson and T. R. Dutson, eds., Edible Meat By-Products, Vol. 5, Advances in Meat Research, Elsevier Applied Science, New York, 1988, pp. 231-274.

8. J. Vrchlabsky and J. Budig, "Animal Blood as Feed-Chemical Preservation," Meat Focus Int. 5, 82-83 (1996).

9. Q. T. Pham, "Behaviour of a Conical Spouted-bed Dryer for Animal Blood," Canadian J. Chem. Eng. 61, 426-434 (1983).

10. J. E. Swan,"Maximising Yields from Conventional Blood Processing," MIRINZ Food Technology and Research Ltd. Bulletin No. 10, Hamilton, New Zealand, 1985.

11. T. Fernando, "The MIRINZ Low-Temperature Rendering System," Proc. of the 22nd Meat Industry Research Conference, MIRINZ Food Technology and Research Ltd. Publ. No 816, Hamilton, New Zealand, 1982, pp. 79-84.

12. B. Urlings, Fermentation of Animal By-Products, ADDIX, Wijk Bij Duurstede, The Netherlands, 1992.

13. H. Heubel, "The Continuous Sterilization Process for Slaughterhouse By-Products," in B. A. P. Urlings, ed., Upgrading of Slaughter By-Products for Animal Nutrition, ECCEAMST, Utrecht, The Netherlands, 1995, pp. 33-37.

14. D. M. Taylor, S. L. Woodgate, and M. J. Atkinson, "Inactiva-tion of the Bovine Spongiform Encephalopathy Agent by Rendering Procedures," Veterinary Record 137, 605-610 (1995).

15. H. W. Ockerman and C. L. Hansen, Animal By-Product Processing, Ellis Horwood, Chichester, England, 1988.

16. R. J. Banis, "Pharmaceutical and Diagnostic By-Products," in J. F. Price and B. S. Schweigert, eds., The Science of Meat and Meat Products, 3rd ed., Food and Nutrition Press, Inc., Westport, Conn., 1987.

17. A. M. Pearson and T. R. Dutson, eds., Inedible Meat Byproducts, Vol. 8, Advances in Meat Research, Elsevier Applied Science, New York, 1992.

18. R. E. Rust, "Production of Edible Casings," A. M. Pearson and T. R. Dutson, eds., Edible Meat By-Products, Vol. 5, Advances in Meat Research, Elsevier Applied Science, New York, 1988, pp. 147-165.

19. L. L. Hood, "Collagen in Sausage Casings," A. M. Pearson, T. R. Dutson, and A. J. Bailey, eds., Collagen as a Food, Vol. 4, Advances in Meat Research, AVI Publishing Co., New York, 1987, pp. 109-129.

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

Get My Free Ebook


Post a comment