This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Code of Federal Regulations. (2007a). Protein hydrolysates. 21 C.F.R. § 102.22. Washington, DC: U.S. Government Printing Office.
Code of Federal Regulations. (2007b). Use of food ingredients and sources of radiation. 9 C.F.R. § 424.21. Washington, DC: U.S. Government Printing Office.
Code of Federal Regulations. (2008). Part 205 — National Organic Program. 7 C.F.R. § 205. Washington, DC: U.S. Government Printing Office.
Congress of the United States. (2004, August 2). Food allergen labeling and consumer protection (Title II of Public law 108–282 [118 Stat. 905–911]). Retrieved March 29, 2008, from Executive Publications Online via GPO Access: http://frwebgate.access.gpo.gov/cgi-bin/get-doc.cgi?dbname = 108ZcongZpublicZlaws&docid = f:publ282.108.pdf
Lewis Y. S. (1984). Spices and herbs for the food industry. Orpington, UK: Food Trade Press.
Maga, J. A. (1998). Umami flavor of meat. In F Shahidi (Ed.), Flavor of meat, meat products and seafoods (2nd ed., pp. 197–216). London: Blackie Academic & Professional.
Tainter D. R., & Grenis A. T. (1993). Spices and seasonings: A food technology handbook. New York: VCH.
Uhl, S. R. (2000). Handbook of spices, seasonings, and flavorings. Boca Raton, FL: CRC Press.
United States Department of Agriculture (2003). Agriculture fact book 2001–2002. Washington, DC: U.S. Government Printing Office.
United States Department of Agriculture, Food Safety and Inspection Service. (1995). Labeling and Consumer Protection. Questions and answers relating to use and labeling of ingredients, including flavorings, proprietary ingredient mixes, ingredients in standardized and non-standardized foods, and protein hydrolysates. Retrieved March 28, 2008, from http://www.fsis.usda.gov/OPPDE/larc/Ingredients/PMCZQA.htm
United States Department of Agriculture, Food Safety and Inspection Service. (2005a). Food standards and labeling policy book. Retrieved March 28, 2008, from http://www.fsis.usda.gov/ OPPDE/larc/Policies/LabelingZPolicyZBookZ082005.pdf
United States Department of Agriculture, Food Safety and Inspection Service. (2005b, July 7). Verification of activities related to an establishment's controls for the use of ingredients of public health concern (FSIS notice 45-05). Retrieved March 28, 2008, from http://www.fsis.usda.gov/regulations/NoticeZ45-05/index.asp
United States Department of Agriculture, Food Safety and Inspection Service. (2006). Product labeling: Definition of the term “natural”. Notice of petition and public meeting; request for comments. 71 Fed. Reg. 70,503–70,505 (Dec. 5, 2006).
United States Food and Drug Administration, Center for Food Safety and Applied Nutrition (2008). Food allergies: What you need to know. Retrieved March 28, 2008, from http://www.cfsan.fda.gov/zdms/ffalrgn.html
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2009 Springer Science + Business Media, LLC
About this chapter
Cite this chapter
Brown, P.M. (2009). Spices, Seasonings, and Flavors. In: Tarté, R. (eds) Ingredients in Meat Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71327-4_9
Download citation
DOI: https://doi.org/10.1007/978-0-387-71327-4_9
Publisher Name: Springer, New York, NY
Print ISBN: 978-0-387-71326-7
Online ISBN: 978-0-387-71327-4
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)