124 Modern Food Microbiology
92. Tonge, R.J., A.C. Baird-Parker, and J.J. Cavett. 1964. Chemical and microbiological changes during storage of vacuum
packed sliced bacon. J. Appl. Bacteriol. 27:252–264.
93. Tryfinopoulou, P., E. Tsakalidou, and G.-J.E. Nychas. 2002. Characterization of Pseudomonas spp. associated with
spoilage of gilt-head sea bream stored under various conditions. Appl. Environ. Microbiol. 68:65–72.
94. Velankar, N.K., and T.K. Govindan. 1958. A preliminary study of the distribution of nonprotein nitrogen in some marine
fishes and investebrates. Proc. Indian Acad. Sci. Secft. B 47:202–209.
95. Vanderzant, C., A.W. Matthys, and B.F. Cobb, III. 1973. Microbiological, chemical, and organoleptic characteristics of
frozen breaded raw shrimp. J. Milk Food Technol. 36:253–261.
96. Wallace, R.M., J.E. Call, A.C.S. Porto, G.J. Cocoma, the ERRC Sepc. Proj. Team, and J.B. Luchansky. 2003. Recovery
rate of Listeria monocytogenes from commercially prepared frankfurters during extended refrigerated storage. J. Food
Protect. 66:584–591.
97. Wang, C., and J.L. Silva. 1999. Prevalence and characteristics of Aeromonas species isolated from processed channel
catfish. J. Food Protect. 62:30–34.
98. Wardlaw, F.B., G.C. Skelley, M.G. Johnson, and J.C. Ayres. 1973. Changes in meat components during fermentation, heat
processing and drying of a summer sausage. J. Food Sci. 38:1228–1231.
99. Watt, B.K., and A.L. Merrill. 1950. Composition of foods—Raw, processed, prepared. Agricultural Handbook No. 8.
Washington, D.C.: U.S. Department of Agriculture.
100. Wentz, B.A., A.P. Duran, A. Swartzentruber, A.H. Schwab, and R.B. Read, Jr. 1983. Microbiological quality of fresh blue
crabmeat, clams and oysters. J. Food Protect. 46:978–981.
101. Whiteley, A.M., and M.D. D’Souza. 1989. A yellow discoloration of cooked cured meat products—Isolation and characterization of the causative organisms. J. Food Protect. 52:392–395.
92. Tonge, R.J., A.C. Baird-Parker, and J.J. Cavett. 1964. Chemical and microbiological changes during storage of vacuum
packed sliced bacon. J. Appl. Bacteriol. 27:252–264.
93. Tryfinopoulou, P., E. Tsakalidou, and G.-J.E. Nychas. 2002. Characterization of Pseudomonas spp. associated with
spoilage of gilt-head sea bream stored under various conditions. Appl. Environ. Microbiol. 68:65–72.
94. Velankar, N.K., and T.K. Govindan. 1958. A preliminary study of the distribution of nonprotein nitrogen in some marine
fishes and investebrates. Proc. Indian Acad. Sci. Secft. B 47:202–209.
95. Vanderzant, C., A.W. Matthys, and B.F. Cobb, III. 1973. Microbiological, chemical, and organoleptic characteristics of
frozen breaded raw shrimp. J. Milk Food Technol. 36:253–261.
96. Wallace, R.M., J.E. Call, A.C.S. Porto, G.J. Cocoma, the ERRC Sepc. Proj. Team, and J.B. Luchansky. 2003. Recovery
rate of Listeria monocytogenes from commercially prepared frankfurters during extended refrigerated storage. J. Food
Protect. 66:584–591.
97. Wang, C., and J.L. Silva. 1999. Prevalence and characteristics of Aeromonas species isolated from processed channel
catfish. J. Food Protect. 62:30–34.
98. Wardlaw, F.B., G.C. Skelley, M.G. Johnson, and J.C. Ayres. 1973. Changes in meat components during fermentation, heat
processing and drying of a summer sausage. J. Food Sci. 38:1228–1231.
99. Watt, B.K., and A.L. Merrill. 1950. Composition of foods—Raw, processed, prepared. Agricultural Handbook No. 8.
Washington, D.C.: U.S. Department of Agriculture.
100. Wentz, B.A., A.P. Duran, A. Swartzentruber, A.H. Schwab, and R.B. Read, Jr. 1983. Microbiological quality of fresh blue
crabmeat, clams and oysters. J. Food Protect. 46:978–981.
101. Whiteley, A.M., and M.D. D’Souza. 1989. A yellow discoloration of cooked cured meat products—Isolation and characterization of the causative organisms. J. Food Protect. 52:392–395.