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Publishers. Food Research International 40(7):923–930. Manev, G. 1983. La Carne y Su Elaboración, vol. 2. Stiebing, A. 1992. Tratamiento por calor: Conservabilidad. Habana, Cuba: Editorial Científica y Técnica. In Tecnología de Productos Embutidos Escaldados, Mathlouthi, M. 1986. Food Packaging and Preservation: edited by F. Wirth. Zaragoza, Spain: Editorial Acribia. Theory and Practice. London: Elsevier Applied Thumel, H. 1995. Preserving meat and meat products: Science Publishers. Possible methods. Fleischwirt International 3:3–8. McClemens, D. J. 1999. Emulsion ingredients. In Food Totosaus, A., and M. Pérez-Chabela. 2005. Processed Emulsions: Principles, Practices, and Techniques. poultry products: Nuggets and pâté. In Handbook of Boca Raton, Fla.: CRC Press

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