Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (168.77 KB, 2 trang )
Chapter4:FishandShellfish
Alejandro, R.The Philippine Cookbook. New
York:Putnam,1982.
Bliss, D.Shrimps, Lobsters, and Crabs. New
York:ColumbiaUniv.Press,1982.
Davidson,A.MediterraneanSeafood. 2nd ed.
London:AllanLane,1981.
———.North Atlantic Seafood. New York:
Viking,1979.
Kurlansky,M.Cod.NewYork:Walker,1997.
McClane, A.J.The Encyclopedia of Fish
Cookery. New York: Holt Rinehart Winston,
1977.
McGee, H. “The buoyant, slippery lipids of
the snake mackerels and orange roughy.” In
Fish: Foods from the Waters , edited by H.
Walker, 205–9. Totnes, UK: Prospect Books,
1998.
Peterson, J.Fish and Shellfish. New York:
Morrow,1996.
Riddervold,A.Lutefisk,RakefiskandHerring
inNorwegianTradition.Oslo:Novus,1990.
Ahmed,F.E.Review:Assessingandmanaging
risk due to consumption of seafood
contaminatedwithmicroorganisms,parasites,
and natural toxins in the US.Int J Food Sci.
andTechnology27(1992):243–60.
Borgstrom, G., ed.FishasFood.4vols.New