The art and secrets of Chinese cookery by La Choy

By La Choy

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Asian-Australian J. Animal Sci. 18, 1036(2005). M. J. Gavin, S. Andres and I. Murray, J. Near Infrared Spectro. 13, 109(2005). [19] M. Prevolnik, M. Čandek-Potokar, D. Škorjanc, Š. Velikonja-Bolta, M. Škrlep, T. Znidaršič and D. Babnik. J. Near Infrared Spectroscopy 13, 77(2005). [20] M. Viljoen, L. C. Hoffman and T. S. Brand, Meat Sci. 69, 255(2005). [21] G. Xiccato, A. Trocino, F. Tulli and E. Tibaldi, Food Chem. 86, 275( 2004). [22] D. Alomar, C. Gallo, M. Castaneda and R. Fuchslocher, Meat Sci.

86, 275( 2004). [22] D. Alomar, C. Gallo, M. Castaneda and R. Fuchslocher, Meat Sci. 63, 441( 2003). M. Anderson and P N. Walker, Trans. ASAE 46, 117 (2003). H. Schreutelkamp, R. W. M. W. A. Gerritzen. Meat Sci. 65, 661( 2003). [25] G. Togerson, J. F. Arnesen, B. N. Nilsen and K. I. Hildrum, Meat Sci. 63, 515 (2003). [26] W. C. W. Feldner, J. Appl. Poultry Res. 12, 69(2003). [27] D. N. W. Mills, Trans. ASABE 45, 1519(2002). [28] D. Cozzolino and I. Murray, J. Near Infrared Spectro. 10, 37 (2002).

63, 515 (2003). [26] W. C. W. Feldner, J. Appl. Poultry Res. 12, 69(2003). [27] D. N. W. Mills, Trans. ASABE 45, 1519(2002). [28] D. Cozzolino and I. Murray, J. Near Infrared Spectro. 10, 37 (2002). [29] D. Cozzolino, D. De Mattos, V. Martins, Animal Sci. 74, 477 (2002). [30] F. Abeni and G. Bergoglio, Meat Sci. 57, 133(2001). [31] J. Brondum, L. Munck, P. Hencke, A. Karlsson, E. Tornberg and S. B. Engelsen. Meat Sci. 55, 177(2000). [32] D. Cozzolino, I. R. Scaife and R. Paterson, Animal Sci. 70, 417(2000).

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