(1973): 271–80.
Niman, S. Using one of the oldest food
ingredients — salt. Cereal Foods World 41
(1996): 729–31.
Oda, M. et al. Study on food components: The
structure of N-linked asialo carbohydrate
from the edible bird’s nest built by Collocalia
fuciphaga. J Agric Food Chem. 46 (1998):
3047–53.
Pearson, A.M., and T.R. Dutson. Edible Meat
Byproducts. London: Elsevier, 1988. Sayaslan,
A. et al. Volatile compounds in five starches.
Cereal Chemistry 77 (2000): 248–53.
Solyakov, A. et al. Heterocyclic amines in
process flavors, process flavor ingredients,
bouillon concentrates and a pan residue. Food
and Chemical Toxicology 37 (1999): 1–11.
Thebaudin, J.Y. et al. Rheology of starch
pastes from starches of different origins:
Applications to starch-based sauces.
Lebensmittel-Wissenschaft und Technologie
31 (1998): 354–60.