On Food and Cooking

(Barry) #1

beef and turkey. J Agric Food Chem. 46
(1998): 255–61.
Food Standards Agency, U.K. Review of BSE
Controls. 2000, http://www.bsereview.org.uk.
Gault, N.F.S., “Marinaded meat.” In
Developments in Meat Science, edited by R.
Lawrie, 5, 191–246. London: Applied Science,
1991.
Jones, K.W., and R.W. Mandigo. Effects of
chopping temperature on the microstructure
of meat emulsions. J Food Sci. 47 (1982):
1930–35.
Lawrie, R.A. Meat Science. 5th ed. Oxford:
Pergamon, 1991.
Lijinsky, W. N-nitroso compounds in the diet.
Mutation Research 443 (1999): 129–38.
Maga, J.A. Smoke in Food Processing. Boca
Raton, FL: CRC, 1988.
———. Pink discoloration in cooked white
meat. Food Reviews International 10 (1994):
273–386.
Mason, I.L., ed. Evolution of Domesticated

Free download pdf