On Food and Cooking

(Barry) #1

Food and Chemical Toxicology 36 (1998):
879–96.
Solyakov, A. et al. Heterocyclic amines in
process flavours, process flavour ingredients,
bouillon concentrates and a pan residue. Food
and Chemical Toxicology 37 (1999): 1–11.
Suzuki, A. et al. Distribution of myofiber
types in thigh muscles of chickens. Journal of
Morphology 185 (1985): 145–54.
Varnam, A.H., and J.P. Sutherland. Meat and
Meat Products: Technology, Chemistry, and
Microbiology. London: Chapman and Hall,



  1. Wilding, P. et al. Salt-induced swelling
    of meat. Meat Science 18 (1986): 55–75.
    Wilson, D.E. et al. Relationship between
    chemical percentage intramuscular fat and
    USDA marbling score. A.S. Leaflet R1529.
    Iowa State University: 1998.
    Young, O.A. et al. Pastoral and species
    flavour in lambs raised on pasture, lucerne or
    maize. J Sci Food Agric. 83 (2003): 93–104.


Chapter 4: Fish and Shellfish

Free download pdf