Animals. London: Longman, 1984.
McGee, H., J. McInerny, and A. Harrus. The
virtual cook: Modeling heat transfer in the
kitchen. Physics Today (November 1999): 30–
36.
Melton, S. Effects of feeds on flavor of red
meat: A review. J Animal Sci. 68 (1990):
4421–35.
Milton, K. A hypothesis to explain the role of
meat-eating in human evolution. Evolutionary
Anthropology 8 (1999): 11–21.
Morgan Jones, S.D., ed. Quality Grading of
Carcasses of Meat Animals. Boca Raton, FL:
CRC, 1995.
Morita, H. et al. Red pigment of Parma ham
and bacterial influence on its formation. J
Food Sci. 61 (1996): 1021–23.
Oreskovich, D.C. et al. Marinade pH affects
textural properties of beef. J Food Sci. 57
(1992): 305–11.
Pearson, A.M., and T.R. Dutson. Edible Meat
Byproducts. London: Elsevier, 1988.
barry
(Barry)
#1