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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.

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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.

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

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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.

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