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    Appendix Standards for Meat, Poultry, and Seafood in the United States

    Handbook of Meat, Poultry and Seafood Quality

    Leo M. L. Nollet, Pages: 587–694, 2007

    Published Online : 10 DEC 2007, DOI: 10.1002/9780470277829.app1

  2. Industry Focus: Control of Salmonella

    Salmonella: A Practical Approach to the Organism and its Control in Foods

    Chris Bell, Alec Kyriakides, Pages: 99–263, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999455.ch4

  3. INFLUENCE OF DIFFERENT CASINGS ON SALAMI PRODUCED WITH MEAT FROM BUFFALO AND PODOLIAN CATTLE

    Journal of Food Quality

    Volume 35, Issue 2, April 2012, Pages: 127–136, A. CONTE, R. MARINO, A. DELLA MALVA, A. SEVI and M.A. DEL NOBILE

    Article first published online : 4 APR 2012, DOI: 10.1111/j.1745-4557.2012.00437.x

  4. THE AROMA OF CANNED BEEF: PROCESSING AND FORMULATION ASPECTS

    Journal of Food Science

    Volume 39, Issue 2, March 1974, Pages: 406–413, TYKO PERSSON and ERIK VON SYDOW

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1974.tb02906.x

  5. Essays in Kashrus and Food Science

    Kosher Food Production, Second Edition

    Zushe Yosef Blech, Pages: 211–485, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813804750.ch17

  6. Casings

    Handbook of Fermented Meat and Poultry

    Yun-Chu Wu, Suey-Ping Chi, Pages: 101–110, 2008

    Published Online : 14 APR 2008, DOI: 10.1002/9780470376430.ch10

  7. Essays in Kashrus and Food Science

    Kosher Food Production

    Zushe Yosef Blech, Pages: 253–347, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752661.ch15

  8. Meat Fermentation

    Microbiology and Technology of Fermented Foods

    Robert W. Hutkins, Pages: 207–232, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277515.ch6

  9. Thermal Processing

    Handbook of Meat Processing

    Fidel Toldrá, Pages: 169–183, 2010

    Published Online : 23 FEB 2010, DOI: 10.1002/9780813820897.ch8

  10. INSTRUMENTAL AND SENSORY MEASUREMENT OF BEEF PATTY AND SAUSAGE TEXTURE

    Journal of Muscle Foods

    Volume 10, Issue 1, March 1999, Pages: 17–28, M.M. FAROUK, W.K. HALL, M. HARRISON and J.E. SWAN

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1999.tb00384.x

  11. Microwave Heating of Cooked Pork Patties as a Function of Fat Content

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: E57–E63, P.A. Picouet, A. Fernández, X. Serra, J.J. Suñol and J. Arnau

    Article first published online : 21 FEB 2007, DOI: 10.1111/j.1750-3841.2007.00269.x

  12. Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein-based Edible Casings

    Journal of Food Science

    Volume 68, Issue 1, January 2003, Pages: 291–299, A. Cagri, Z. Ustunol, W. Osburn and E.T. Ryser

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb14155.x

  13. Genome-wide linkage and QTL mapping in porcine F2 families generated from Pietrain, Meishan and Wild Boar crosses

    Journal of Animal Breeding and Genetics

    Volume 120, Issue 6, December 2003, Pages: 363–393, H. Geldermann, E. Müller, G. Moser, G. Reiner, H. Bartenschlager, S. Cepica, A. Stratil, J. Kuryl, C. Moran, R. Davoli and C. Brunsch

    Article first published online : 11 DEC 2003, DOI: 10.1046/j.0931-2668.2003.00408.x

  14. Physical Methods of Preservation

    Meat Preservation: Preventing Losses and Assuring Safety

    Robert G. Cassens, Pages: 55–77, 2008

    Published Online : 16 APR 2008, DOI: 10.1002/9780470385029.ch5

  15. Meat and Meat Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Karl-Otto Honikel

    Published Online : 15 APR 2006, DOI: 10.1002/14356007.e16_e02.pub2

  16. North European Products

    Handbook of Fermented Meat and Poultry

    Jürgen Schwing, Ralf Neidhardt, Pages: 349–358, 2008

    Published Online : 14 APR 2008, DOI: 10.1002/9780470376430.ch33

  17. VITAMIN AND AMINO ACID CONTENT OF PROCESSED CHICKEN MEAT PRODUCTS

    Journal of Food Science

    Volume 14, Issue 2, March 1949, Pages: 131–143, RICARDO MILLARES and C. R. FELLERS

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1949.tb16217.x

  18. Fructooligosaccharides as a fat replacer in fermented cooked sausages

    International Journal of Food Science & Technology

    Volume 47, Issue 6, June 2012, Pages: 1183–1192, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Maria Teresa Bertoldo Pacheco and Marise Aparecida Rodrigues Pollonio

    Article first published online : 4 APR 2012, DOI: 10.1111/j.1365-2621.2012.02958.x

  19. Poultry Meat Flavor

    Handbook of Meat, Poultry and Seafood Quality, Second Edition

    Paul L. Dawson, Nick Spinelli, Pages: 341–359, 2012

    Published Online : 11 JUN 2012, DOI: 10.1002/9781118352434.ch23

  20. Cooked Sausages

    Handbook of Meat Processing

    Fidel Toldrá, Pages: 313–325, 2010

    Published Online : 23 FEB 2010, DOI: 10.1002/9780813820897.ch17

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