1. ALLEN, J. R. and FOSTER, E. M. 1960. Spoilage of vacuum-packed sliced processed meats during refrigerated storage. Food Res. 25, 19.
2. AMI. 1984. Precooked, fresh and cured cooked beef. Good Manufacturing Practices. No. 1. American Meat Institute, Washington, DC.
3. ANGELOTTI, R. 1978. Cooking requirements for cooked beef and roast beef. Fed. Reg. 43, 30791.
4. ANON. 1952. The Significant Sixty. A Historical Report on the Progress and Development of the Meat Packing Industry, 1891–1951. Section 2. The National Provisioner, Chicago, IL.
5. ANON. 1981. Meat for the Multitudes. Volume 2. The National Provisioner, Chicago, IL.