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182 Chapter 8 Gasser, U., and W. Grosch. 1988. Identification of Morrissey, P. A., P. J. A. Sheehy, K. Galvin, J. P. Kerry, volatile flavour compounds with high aroma values and D. J. Buckley. 1998. Lipid stability in meat and from cooked beef. Zeitschrift fuer Lebensmittel- meat products. Meat Science 49(Suppl 1):S73–S86. Untersuchung und-Forschung A 186:489–494. Mukherjee, A., Y. H. Yoon, K. E. Belk, J. A. Scanga, Guo, Q., P. Piyasena, G. S. Mittal, W. Si, and J. Gong. G. C. Smith, and J. N. Sofos. 2008. Thermal inactiva- 2006. Eficacy of radio frequency cooking in the tion of Escherichia coli O157:H7 in beef treated with reduction of Escherichia coli and shelf stability of marination and tenderization ingredients. Journal of ground beef. Food Microbiology 23:112–118. Food Protection 71:1349–1356. Hamm, R., and F. E. Deatherage. 1960. Changes in Murphy, R. Y., M

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