Canned Products and Pâté 349Ray , B. 1996. Fundamental Food Microbiology. Boca
Raton, Fla .: CRC Press.
Siripon , K. , A. Tansakul , and G. S. Mittal. 2007. Heat
transfer modeling of chicken cooking in hot water.
Food Research International 40 ( 7 ): 923 – 930.
Stiebing , A. 1992. Tratamiento por calor: Conservabilidad.
In Tecnolog í a de Productos Embutidos Escaldados ,
edited by F. Wirth. Zaragoza, Spain : Editorial Acribia.
Thumel , H. 1995. Preserving meat and meat products:
Possible methods. Fleischwirt International 3 : 3 – 8.
Totosaus , A. , and M. P é rez - Chabela. 2005. Processed
poultry products: Nuggets and p â t é. In Handbook of
Food Science, Technology and Engineering , vol. 4 ,
edited by Y. H. Hui , J. D. Culbertson , S. Duncan , I.
Guerrero Legarreta , C. Y. Li - Chan , C. Y. Ma , C. H.
Manley , T. A. , McMeekin , W. K. Nip , L. M. L.
Nollet , M. S. Rahman , F. Toldr á , and Y. L. Xiong.
New York : Marcel Dekker.
U.S. Patent 5693350. Process for preparing a meat pate
having a low fat content. U.S. Patent issued on
December 2, 1997.
Welti - Chanes , J. , J. F. Velez - Ruiz , G. V. Barbosa -
Canovas. 2003. Transport Phenomena in Food
Processing. Boca Raton, Fla. : CRC Press.
Zamudio , M. 2006. Microorganismos pat ó genos y alter-
nantes. In Ciencia y Tecnolog í a de Carnes , edited by
Y. H. Hui , I. Guerrero - Legarreta , and M. Rosmini.
Mexico City : Noriega Editores.moisture food types. In Properties of Water in
Foods , NATO ASI Series, Series E: Applied Sciences,
No. 90, edited by D. Simatos and J. L. Multon.
Dordrecht, The Netherlands : Martinus Nijhoff
Publishers.
Manev , G. 1983. La Carne y Su Elaboraci ó n , vol. 2.
Habana, Cuba : Editorial Cient í fi ca y T é cnica.
Mathlouthi , M. 1986. Food Packaging and Preservation:
Theory and Practice. London : Elsevier Applied
Science Publishers.
McClemens , D. J. 1999. Emulsion ingredients. In Food
Emulsions: Principles, Practices, and Techniques.
Boca Raton, Fla. : CRC Press.
Mittal , G. S. , and W. R. Usborne. 1985. Moisture iso-
therms for uncooked meat emulsions of different
compositions. Journal of Food Science
50 : 1576 – 1579.
Mittal , G. S. , and J. L. Blaisdell. 1984. Heat and mass
transfer properties of meat emulsions. Lebensmittel -
Wissenschaft und Technologie 17 ( 2 ): 94 – 98.
Patel , A. A. , and S. K. Gupta , 2006. Studies on a
soy - based low - fat spread. Journal of Food Science
53 ( 2 ): 455 – 459.
Peleg , M. 2006. It ’ s time to revise thermal processing
theories. Food Technology 60 ( 7 ): 92.
P é rez , M. G. R. , and A. Calvelo. 1984. Modeling the
thermal conductivity of cooked meat. Journal of Food
Science 49 : 152 – 156.