You are on page 1of 2

DAFTAR PUSTAKA

Afolabi, I. S. 2014. Moisture Migration and Bulk Nutrients Interaction in a Drying Food
Systems.
Food
and
Nutrition
Sciences
Journal
5
(8):
692-714.
http://dx.doi.org/10.4236/fns.2014.58080
Albino, L. F. T., Wagner A. G. A., Nilva K. S., Pedro V. R. P. 2011. Meat Quality in in
door and out door Production Systems of Poultry and Swine. Journal of Animal
Sciences, Vol: 1, No. 3, Page: 75-88. http://doi:10.4236/ojas.2011.13010
Dave, D. and Ghaly A.E. 2011. Meat Spoilage Mechanisms and Preservation Techniques: A
Critical Review. American Journal of Agricultural and Biological Sciences 6 (4): 486510. http://thescipub.com/pdf/10.3844/ajabssp.2011.486.510
Lekogo, B. M., Louis C., Pierre M., and Ivan L. 2013. Influence of Long Chain Free Fatty
Acids on the Thermal Resistance Reduction of Bacterial Spores. Food and Nutrition
Sciences Journal 4 (9A): 150-157. http://dx.doi.org/10.4236/fns.2013.49A1022
Marinescu, A. and Flavia P. 2009. Variation in Physico-Chemical Parameters Of Probiotic
Yogurt During Refrigeration Storage. Carpathian Journal of Food Science and
Technology 1 (2), 18-26
Mead, G. C. 2004. Microbiological Quality of Poultry Meat. Brazilian Journal of Poultry
Science, Vol: 6, No. 3, Page: 135-142. ISSN: 1516-635X
Norhana M. N. W., S. E. Poole, H. C. Deeth and G. A. Dykes. The Effects of Temperature,
Chlorine and Acids on the Survival of Listeria and Salmonella Strains Asso-ciated
with Uncooked Shrimp Carapace and Cooked Shrimp Flesh. Food Microbiology
Journal, Vol. 27, No. 2, Page:. 250-256. http://doi:10.1016/j.fm.2009.10.008
Refaat, M., Amany K., Mohamed F., Eman O., Mohamed A., and Alsayed E. 2011. Beef Meat
Allergy in Cows Milk Allergic Adults. Food and Nutrition Sciences Journal, Vol:2, No.
8, Page: 891-894. http://doi:10.4236/fns.2011.28121
Sagdic, O., M. Donmez, M. Demirci. 2004. Comparison of Characteristics and Fatty Acid
Profiles of Traditional Turkish Yayik Butters Produced from Goats, Ewes or Cows
Milk. Journal of Food and Nutritions. 15, 485490
Samelis, J., J. N. Sofos, P. A. Kendall and G. C. Smith. 2005. Survival or Growth of
Escherichia coli O157:H7 in a Model System of Fresh Meat Decontamination Run off
Waste Fluid and Its Resistance to Subsequent Lactic Acid Stress, Vol. 71, No. 10,
Page: 6228-6234.
Sheen, S., Cheng-An H., Vijay K. J. 2012. Impact of Chlorine, Temperature and Freezing
Shock on the Survival Behavior of Escherichia coli O157:H7 on Ready-to-Eat Meats.
Food and Nutrition Sciences Journal, Vol: 3, No. 4, Page: 530-538.
http://dx.doi.org/10.4236/fns.2012.34075

Smith, D. P. and J. K. Northcutt. 2004. Induced Red Discoloration of Broiler Breast Meat:
Effect of Cook Temperature and Freezing. International Journal of Poultry Science 3
(4) : 253-358. Asian Network for Scientific Information. United States of America
Sutaryo. 2004. Penyimpanan dan Pengawetan Daging. Universitas Diponegoro. Semarang
Vekony, E., Boltea F., Vatca Gh., and Zeicu E. 2009. Research on Quality of Poultry Meat
Related to Growth System. Carpathian Journal of Food Science and Technology 1 (2),
70-77
Vosgan, Z., Daniela M., Corina D., and Marian J. 2010. Aspects of Fungal Microflora on
Meat and Meat Products. Carpathian Journal of Food Science and Technology 2 (2),
13-19

You might also like