Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (115.01 KB, 2 trang )
beef and turkey.J Agric Food Chem. 46
(1998):255–61.
Food Standards Agency, U.K. Review of BSE
Controls. 2000, .
Gault, N.F.S., “Marinaded meat.” In
Developments in Meat Science, edited by R.
Lawrie,5,191–246.London:AppliedScience,
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-nitrosocompoundsinthediet.
MutationResearch443(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
Animals.London:Longman,1984.
McGee, H., J. McInerny, andA. Harrus. The
virtual cook: Modeling heat transfer in the
kitchen.PhysicsToday(November1999):30–
36.
Melton, S. Effects of feeds on flavor of red
meat: A review. J Animal Sci. 68 (1990):