Healy, B., and P. Bugat. The French Cookie Book. The French Cookie Book. New York: Morrow, 1994. New York: Morrow, 1994.

Hume, R.E. The Thirteen Princ.i.p.al Upanishads The Thirteen Princ.i.p.al Upanishads Translated from the Sanskrit Translated from the Sanskrit . Oxford: Oxford Univ. Press, 1921. . Oxford: Oxford Univ. Press, 1921.

Radhakrishnan, S. The Princ.i.p.al Upanisads. The Princ.i.p.al Upanisads. Atlantic Highlands, NJ: Humanities, 1992. Atlantic Highlands, NJ: Humanities, 1992.

Smith, P., and C. Daniel. The Chicken Book. The Chicken Book. Boston: Little Brown, 1975. Wolfert, P. Boston: Little Brown, 1975. Wolfert, P. Couscous and Other Good Foods from Morocco Couscous and Other Good Foods from Morocco . New York: Harper and Row, 1973. . New York: Harper and Row, 1973.

Board, R.G., and R. Fuller, eds. Microbiology of the Avian Egg. Microbiology of the Avian Egg. London: Chapman and Hall, 1994. London: Chapman and Hall, 1994.

Burley, R.W., and D.V. Vadehra. The Avian Egg: Chemistry and Biology. The Avian Egg: Chemistry and Biology. New York: Wiley, 1989. New York: Wiley, 1989.

Chang, C.M. et al. Microstructure of egg yolk. J Food Sci. J Food Sci. 42 (1977): 11931200. 42 (1977): 11931200.

Gosset, P.O., and R.C. Baker. Prevention of gray-green discoloration in cooked liquid whole eggs. J Food Sci. J Food Sci. 46 (1981): 32831. 46 (1981): 32831.

Janicke, O. Zur Verbreitungsgeschichte und Etymologie des fr. Zur Verbreitungsgeschichte und Etymologie des fr. meringue. meringue. Zeitschrift fur roman-ischen Philologie Zeitschrift fur roman-ischen Philologie 84 (1968): 55871. 84 (1968): 55871.

Jiang, Y. et al. Egg phosphatidylcholine decreases the lymphatic absorption of cholesterol in rats. J Nutrition J Nutrition 131 (2001): 235863. 131 (2001): 235863.

Maga, J.A. Egg and egg product flavor. J Agric Food Chem. J Agric Food Chem. 30 (1982): 914. 30 (1982): 914.

McGee, H. On long-cooked eggs. Pet.i.ts propos culinaires Pet.i.ts propos culinaires 50 (1995): 4650. 50 (1995): 4650.

McGee, H. J., S.R. Long, and W.R. Briggs. Why whip egg whites in copper bowls? Nature Nature 308 (1984): 66768. 308 (1984): 66768.

Packard, G.C., and M.J. Packard. Evolution of the cleidoic egg among reptilian ancestors of birds. American Zoologist American Zoologist 20 (1980): 35162. 20 (1980): 35162.

Perry, M.M., and A.B. Gilbert. The structure of yellow yolk in the domestic fowl. J Ultrastructural Res. J Ultrastructural Res. 90 (1985): 31322. 90 (1985): 31322.

Stadelman, W.J., and O.J. Cotterill. Egg Science and Technology. Egg Science and Technology. 3rd ed. Westport, CT: AVI, 1986. 3rd ed. Westport, CT: AVI, 1986.

Su, H.P., and C.W. Lin. A new process for preparing transparent alkalised duck egg and its quality. J Sci Food Agric. J Sci Food Agric. 61 (1993): 11720. 61 (1993): 11720.

w.a.n.g, J., and D.Y.C. Fung. Alkaline-fermented foods: A review with emphasis on pidan fermentation. CRC Critical Revs in Microbiology CRC Critical Revs in Microbiology 22 (1996): 10138. 22 (1996): 10138.

Wilson, A.J., ed. Foams: Physics, Chemistry and Structure. Foams: Physics, Chemistry and Structure. London: Springer-Verlag, 1989. London: Springer-Verlag, 1989.

Woodward, S.A., and O.J. Cotterill. Texture and microstructure of cooked whole egg yolks and heat-formed gels of stirred egg yolk. J Food Sci. J Food Sci. 52 (1987): 6367. 52 (1987): 6367.

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Chapter 3: Meat.

Cronon, W. Nature's Metropolis. Nature's Metropolis. New York: Norton, 1991. 1991 New York: Norton, 1991. 1991 Kinsella, J., and D.T. Harvey. Professional Charcuterie. Professional Charcuterie.New York: Wiley, 1996.

Paillat, M., ed. Le Mangeur et l'animal. Le Mangeur et l'animal. Paris: Autrement, 1997. Paris: Autrement, 1997.

Rhodes, V.J. How the marking of beef grades was obtained. J Farm Economics J Farm Economics 42 (1960): 13349. 42 (1960): 13349.

Serventi, S. La grande histoire du foie gras. La grande histoire du foie gras. Paris: Flammarion, 1993. Paris: Flammarion, 1993.

Woodard, A. et al. Commercial and Ornamental Commercial and Ornamental Game Bird Breeders Handbook. Game Bird Breeders Handbook. Surrey, BC: Hanc.o.c.k House, 1993. Surrey, BC: Hanc.o.c.k House, 1993.

Abs, M., ed. Physiology and Behavior of the Pigeon. Physiology and Behavior of the Pigeon. London: Academic, 1983. London: Academic, 1983.

Ahn, D.U., and A.J. Maurer. Poultry meat color: Heme-complex-forming ligands and color of cooked turkey breast meat. Poultry Science Poultry Science 69 (1990): 176974. 69 (1990): 176974.

Bailey, A.J., ed. Recent Advances in the Chemistry of Meat. Recent Advances in the Chemistry of Meat. London: Royal Society of Chemistry, 1984. London: Royal Society of Chemistry, 1984.

Bechtel, P.J., ed. Muscle as Food. Muscle as Food. Orlando, FL: Academic, 1986. Orlando, FL: Academic, 1986.

Campbell-Platt, G., and P.E. Cook, eds. Fermented Meats. Fermented Meats. London: Blackie, 1995. London: Blackie, 1995.

Carrapiso, A.I. et al. Characterization of the most odor-active compounds of Iberian ham heads.p.a.ce. J Agric Food Chem. J Agric Food Chem. 50 (2002): 19962000. 50 (2002): 19962000.

Cornforth, D.P. et al. Carbon monoxide, nitric oxide, and nitrogen dioxide levels in gas ovens related to surface pinking of cooked beef and turkey. J Agric Food Chem. J Agric Food Chem. 46 (1998): 25561. 46 (1998): 25561.

Food Standards Agency, U.K. Review of BSE Controls. Review of BSE Controls. 2000, http://www.bsereview.org.uk. Gault, N.F.S., "Marinaded meat." In 2000, http://www.bsereview.org.uk. Gault, N.F.S., "Marinaded meat." In Developments in Meat Science Developments in Meat Science, edited by R. Lawrie, 5, 191246. London: Applied Science, 1991.

Jones, K.W., and R.W. Mandigo. Effects of chopping temperature on the microstructure of meat emulsions. J Food Sci. J Food Sci. 47 (1982): 193035. 47 (1982): 193035.

Lawrie, R.A. Meat Science. Meat Science. 5th ed. Oxford: Pergamon, 1991. 5th ed. Oxford: Pergamon, 1991.

Lijinsky, W. N-nitroso compounds in the diet. Mutation Research Mutation Research 443 (1999): 12938. 443 (1999): 12938.

Maga, J.A. Smoke in Food Processing. Smoke in Food Processing. Boca Raton, FL: CRC, 1988. Boca Raton, FL: CRC, 1988.

---. Pink discoloration in cooked white meat. Food Reviews International Food Reviews International 10 (1994): 273386. 10 (1994): 273386.

Mason, I.L., ed. Evolution of Domesticated Animals. Evolution of Domesticated Animals. London: Longman, 1984. London: Longman, 1984.

McGee, H., J. McInerny, and A. Harrus. The virtual cook: Modeling heat transfer in the kitchen. Physics Today Physics Today (November 1999): 3036. (November 1999): 3036.

Melton, S. Effects of feeds on flavor of red meat: A review. J Animal Sci. J Animal Sci. 68 (1990): 442135. 68 (1990): 442135.

Milton, K. A hypothesis to explain the role of meat-eating in human evolution. Evolutionary Evolutionary Anthropology Anthropology 8 (1999): 1121. 8 (1999): 1121.

Morgan Jones, S.D., ed. Quality Grading of Carca.s.ses of Meat Animals. Quality Grading of Carca.s.ses of Meat Animals. Boca Raton, FL: CRC, 1995. Boca Raton, FL: CRC, 1995.

Morita, H. et al. Red pigment of Parma ham and bacterial influence on its formation. J Food Sci. J Food Sci. 61 (1996): 102123. 61 (1996): 102123.

Oreskovich, D.C. et al. Marinade pH affects textural properties of beef. J Food Sci. J Food Sci. 57 (1992): 30511. 57 (1992): 30511.

Pearson, A.M., and T.R. Dutson. Edible Meat Edible Meat Byproducts. Byproducts. London: Elsevier, 1988. London: Elsevier, 1988.

Pinotti, A. et al. Diffusion of nitrite and nitrate salts in pork tissue in the presence of sodium chloride. J Food Sci. J Food Sci. 67 (2002): 216571. 67 (2002): 216571.

Rosser, B.W.C., and J.C. George. The avian pectoralis: Biochemical characterization and distribution of muscle fiber types. Canadian J Canadian J Zoology Zoology 64 (1986): 117485. 64 (1986): 117485.

Rousset-Akrim, S. et al. Influence of preparation on sensory characteristics and fat cooking loss of goose foie gras. Sciences des aliments Sciences des aliments 15 (1995): 15165. 15 (1995): 15165.

Salichon, M.R. et al. Composition des 3 types de foie gras: Oie, canard mulard et canard de barbarie. Annales Zootechnologie Annales Zootechnologie 43 (1994): 21320. 43 (1994): 21320.

Saveur, B. Les criteres et facteurs de la qualite des poulets Label Rouge. INRA Productions Animales INRA Productions Animales 10 (1997): 21926. 10 (1997): 21926.

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Solyakov, A. et al. Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue. Food and Chemical Toxicology Food and Chemical Toxicology 37 (1999): 111. 37 (1999): 111.

Suzuki, A. et al. Distribution of myofiber types in thigh muscles of chickens. Journal of Morphology Journal of Morphology 185 (1985): 14554. 185 (1985): 14554.

Varnam, A.H., and J.P. Sutherland. Meat and Meat Meat and Meat Products: Technology, Chemistry, and Microbiology. Products: Technology, Chemistry, and Microbiology. London: Chapman and Hall, 1995. Wilding, P. et al. Salt-induced swelling of meat. London: Chapman and Hall, 1995. Wilding, P. et al. Salt-induced swelling of meat. Meat Science Meat Science 18 (1986): 5575. 18 (1986): 5575.

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. J Sci Food Agric. 83 (2003): 93104. 83 (2003): 93104.

Chapter 4: Fish and Sh.e.l.lfish.

Alejandro, R. The Philippine Cookbook. The Philippine Cookbook. New York: Putnam, 1982. New York: Putnam, 1982.

Bliss, D. Shrimps, Lobsters, and Crabs. Shrimps, Lobsters, and Crabs. New York: Columbia Univ. Press, 1982. New York: Columbia Univ. Press, 1982.

Davidson, A. Mediterranean Seafood. Mediterranean Seafood. 2nd ed. London: Allan Lane, 1981. 2nd ed. London: Allan Lane, 1981.

---.North Atlantic Seafood. New York: Viking, 1979. New York: Viking, 1979.

Kurlansky, M. Cod. Cod. New York: Walker, 1997. New York: Walker, 1997.

McClane, A.J. The Encyclopedia of Fish Cookery. The Encyclopedia of Fish Cookery. New York: Holt Rinehart Winston, 1977. New York: Holt Rinehart Winston, 1977.

McGee, H. "The buoyant, slippery lipids of the snake mackerels and orange roughy." In Fish: Foods from the Waters Fish: Foods from the Waters, edited by H. Walker, 2059. Totnes, UK: Prospect Books, 1998.

Peterson, J. Fish and Sh.e.l.lfish. Fish and Sh.e.l.lfish. New York: Morrow, 1996. New York: Morrow, 1996.

Riddervold, A. Lutefisk, Rakefisk and Herring in Lutefisk, Rakefisk and Herring in Norwegian Tradition. Norwegian Tradition. Oslo: Novus, 1990. Oslo: Novus, 1990.

Ahmed, F.E. Review: a.s.sessing and managing risk due to consumption of seafood contaminated with microorganisms, parasites, and natural toxins in the US. Int J Food Sci. and Technology Int J Food Sci. and Technology 27 (1992): 24360. 27 (1992): 24360.

Borgstrom, G., ed. Fish as Food. Fish as Food. 4 vols. New York: Academic, 196165. 4 vols. New York: Academic, 196165.

Chambers, E., and A. Robel. Sensory characteristics of selected species of freshwater fish in retail distribution. J Food Sci. J Food Sci. 58 (1993): 50812. 58 (1993): 50812.

Chattopadhyay, P. et al. "Fish." In Macrae, 182687.

Dore, I. Fish and Sh.e.l.lfish Quality a.s.sessment. Fish and Sh.e.l.lfish Quality a.s.sessment. New York: Van Nostrand Reinhold, 1991. New York: Van Nostrand Reinhold, 1991.

Flick, G.J., and R.E. Martin, eds. Advances in Seafood Biochemistry. Advances in Seafood Biochemistry. Lancaster, PA: Technomic, 1992. Lancaster, PA: Technomic, 1992.

Funk, C.D. Prostaglandins and leukotrienes: Advances in eicosanoid biology. Science Science 294 (2001): 187175. 294 (2001): 187175.

Gomez-Guillen, M.C. et al. Autolysis and protease inhibition effects on dynamic viscoelastic properties during thermal gelation of squid muscle. J Food Sci. J Food Sci. 67 (2002): 249196. 67 (2002): 249196.

Gosling, E. The Mussel Mytilus: Ecology, Physiology, Genetics and Culture. The Mussel Mytilus: Ecology, Physiology, Genetics and Culture. Amsterdam: Elsevier, 1992. Amsterdam: Elsevier, 1992.

Haard, N.F., and B.K. Simon. Seafood Enzymes. Seafood Enzymes. New York: Dekker, 2000. New York: Dekker, 2000.

Hall, G.M., ed. Fish Processing Technology. Fish Processing Technology. 2nd ed. New York: VCH, 1992. 2nd ed. New York: VCH, 1992.

Halstead, B.W. Poisonous and Venomous Marine Animals of the World. Poisonous and Venomous Marine Animals of the World. 2nd rev. ed. Princeton, NJ: Darwin, 1988. 2nd rev. ed. Princeton, NJ: Darwin, 1988.

Hatae, K. et al. Role of muscle fibers in contributing firmness of cooked fish. J Food Sci. J Food Sci. 55 (1990): 69396. 55 (1990): 69396.

Iversen, E.S. et al. Shrimp Capture and Culture Fisheries of the United States. Shrimp Capture and Culture Fisheries of the United States. Cambridge, MA: Fishing News, 1993. Cambridge, MA: Fishing News, 1993.

Jones, D.A. et al. "Sh.e.l.lfish." In Macrae, 4084118.

Kobayashi, T. et al. Strictly anaerobic halophiles isolated from canned Swedish fermented herring. International J Food Microbiology International J Food Microbiology 54 (2000): 8189. 54 (2000): 8189.

Korringa, P. Farming the Cupped Oysters of the Genus Cra.s.sostrea. Farming the Cupped Oysters of the Genus Cra.s.sostrea. Amsterdam: Elsevier, 1976. Amsterdam: Elsevier, 1976.

Kugino, M., and K. Kugino. Microstructural and rheological properties of cooked squid mantle. J Food Sci. J Food Sci. 59 (1994): 79296. 59 (1994): 79296.

Lindsay, R. "Flavour of Fish." In Seafoods: Chemistry, Processing, Technology, and Quality, Seafoods: Chemistry, Processing, Technology, and Quality, edited by F. Shahidi and J.R. Botta, 7484. London: Blackie, 1994. edited by F. Shahidi and J.R. Botta, 7484. London: Blackie, 1994.

Love, R.M. The Food Fishes: Their Intrinsic Variation and Practical Implications. The Food Fishes: Their Intrinsic Variation and Practical Implications. London: Far-rand, 1988. London: Far-rand, 1988.

Mantel, L.H., ed. Biology of Crustacea. Biology of Crustacea. Vol. 5, Vol. 5, Internal Anatomy and Physiological Regulation Internal Anatomy and Physiological Regulation ; vol. 9, ; vol. 9, Integument, Pigments, and Hormonal Processes Integument, Pigments, and Hormonal Processes . New York: Academic, 1983; . New York: Academic, 1983; Orlando, FL: Academic, 1985. Martin, R.E. et al., eds. Chemistry and Biochemistry of Marine Food Products. Chemistry and Biochemistry of Marine Food Products. Westport, CT: AVI, 1982. Westport, CT: AVI, 1982.

Morita, K. et al. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic a.n.a.lysis. J Sci Food Agric. J Sci Food Agric. 83 (2003): 28997. 83 (2003): 28997.

Moyle, P.B., and J.J. Cech. Fishes: An Introduction to Ichthyology. Fishes: An Introduction to Ichthyology. 4th ed. Upper Saddle River, NJ: Prentice Hall, 2000. 4th ed. Upper Saddle River, NJ: Prentice Hall, 2000.

Nelson, J.S. Fishes of the World. Fishes of the World. 3rd ed. New York: Wiley, 1994 3rd ed. New York: Wiley, 1994 Foighil, D. et al. Mitochondrial cytochrome oxidase I gene sequences support an Asian origin for the Portuguese oyster Cra.s.sostrea angulata. Cra.s.sostrea angulata. Marine Biology Marine Biology 131 (1998): 497503. 131 (1998): 497503.

Ofstad, R. et al. Liquid holding capacity and structural changes during heating of fish muscle. Food Microstructure Food Microstructure 12 (1993): 16374. 12 (1993): 16374.