On Food and Cooking

(Barry) #1

Woodward, S.A., and O.J. Cotterill. Texture
and microstructure of cooked whole egg yolks
and heat-formed gels of stirred egg yolk. J
Food Sci. 52 (1987): 63–67.
———. Texture profile analysis, expressed
serum, and microstructure of heat-formed egg
yolk gels. J Food Sci. 52 (1987): 68–74.


Chapter 3: Meat


Cronon, W. Nature’s Metropolis. New York:
Norton, 1991. 1991
Kinsella, J., and D.T. Harvey. Professional
Charcuterie.New York: Wiley, 1996.
Paillat, M., ed. Le Mangeur et l’animal. Paris:
Autrement, 1997.
Rhodes, V.J. How the marking of beef grades
was obtained. J Farm Economics 42 (1960):
133–49.
Serventi, S. La grande histoire du foie gras.
Paris: Flammarion, 1993.
Woodard, A. et al. Commercial and

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