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Academy of Nutrition and Dietetics.
American Cancer Society.
American Heart Association: "Fish 101."
American Institute for Cancer Research.
Antoine Hardwoods: "How to Cook with Wood Chips and Chunks."
Antony, M. Indian Journal of Experimental Biology, November 2011; vol 49: pp 805-16.
Bosetti, C. Annals of Oncology (online edition), February 2012.
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Food Network Good Eats: "Dis-Kabob-Ulated."
Food Network Healthy Eats: "Make Your Own Spice Rubs."
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Harvard School of Public Health, The Nutrition Source.
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Lang, J., editor. Larousse Gastronomique, Crown Publishers, 1998.
McGee, H. On Food and Cooking, Collier Books, 1984
New York Times Fitness & Nutrition: "Turkey and Vegetable Burgers."
Northwest Tripfinder: "S'mores Variations: Mixing It Up Around the Campfire."
Partnership for Food Safety Education.
Peterson, J. Fish and Seafood: The Cook's Indispensable Companion, William Morrow and Company, Inc. 1996, pp 53-4.
U.S. Department of Agriculture. "Smoking Meat and Poultry."
USDA Nutrient Database.
Willan, Anne. The Country Cooking of France, Chronicle Books, 2007.
Reviewed by Kathleen M. Zelman, MPH, RD, LD on May 29, 2018
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