Bibliography

1. D. Y. C. Fung et al., "Mesophilic and Psychrotrophic Bacterial Populations on Hot-Boned and Conventionally Processed Beef," J. Food Prot. 43, 547-550 (1980).

2. J. Holt et al., Bergey's Manual of Determinative Bacteriology, 9th ed., Williams & Wilkins, Baltimore, Md., 1994.

3. D. Y. C. Fung and F. E. Cunningham, "Effects of Microwave Cooking on Microorganisms in Foods," J. Food Prot. 43, 641650 (1980).

4. B. L. Oser and B. K. Bernard, "Thirteen GRAS Substances," Food Technol. 38(10), 66-84 (1984).

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