Snack Foods of Animal Origin

Author:

Bechtel Peter

Publisher

CRC Press

Reference33 articles.

1. Cassens R. G., 1994. Meat Preservation. Food and Nutrition Press, Trumbull, Connecticut, pp.68-71.

2. Iglesias, H. A. and J. Chirife, 1982. Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components. Academic Press, New York, pp.31-35.

3. Leistner, L., 1987. Shelf-stable products and intermediate moisture foods based on meat. In Water Activity: Theory and Applications to Food. L. B. Rockland and L. R. Beuchat eds. Marcel Dekker, Inc., New York, pp.295-327.

4. Bone, D. P., 1987. Practical applications of water activity and moisture relations in food. In Water Activity: Theory and Applications to Food. L. B. Rockland and L. R. Beuchat, eds. Marcel Dekker, Inc., New York, pp.369-395.

5. Romans, J. R., W. J. Costello, C. W. Carlson, M. L. Greaser, and K. W. Jones, 1994. The Meat We Eat. 13th edition. Interstate Publishers, Danville, Illinois, pp.710-765.

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