460. The Cambridge World History of Food, Cambridge University Press, 2000, p. 1210.
461. Там же.
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464. Multidimensional scaling of ferrous sulfate and basic tastes, Stevens D, Physiology and Behavior, 2006, vol. 87, no. 2, pp. 272–279.
465. Neural circuits for taste: excitation, inhibition, and synaptic plasticity in the rostral gustatory zone of the nucleus of the solitary tract, Bradley RM, Annals of the New York Academy of Sciences, 855 (1), 467–474.
466. Excitotoxins: the taste that kills, Russel Blaylock, Health Press, 1996.
467. Body composition of white tailed deer, Robbins C, J, Anim Sei, 1974, 38:871–876.
468. University of New Hampshire Cooperative Extension, открыто по ссылке 19 августа 2008 года: www.extension.unh.edu/news/feedeer.htm
469. The Journals of Samuel Hearne,S Hearne, 1768. «Двадцать второго июля мы встретили нескольких незнакомцев, вместе с которыми охотились на карибу, которых в то время было настолько много, что нам хватало мяса на каждый день, и часто мы убивали нескольких только ради языков, костного мозга и жира».
470. The Narrative ofCabeza De Vaca, Cabeza de Vaca, Älvar Nunez, translation of La Relacion by Rolena Adorno and Patrick Charles Pautz, University of Nebraska Press, 2003.
471. CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions, Laugusterette FJ, Clin Invest, 115:3177–3184, 2005.
472. Evidence for human orosensory (taste) sensitivity to free fatty acids, Chale-Rush A, Chem Senses, June 1, 2007, 32(5): 423–431.
473. Multiple routes of chemosensitivity to free fatty acids in humans, Chale-Rush A, Am J Physiol Gastrointest Liver Physiol, 292: G1206-G1212, 2007.
474. Seeds of deception, exposing industry and government lies about the safety of the genetically engineered foods you’re eating, Smith J, Yes Books, 2003, pp. 77-105.
475. Nutraceuticals as therapeutic agents in osteoarthritis: the role of glucosamine, chondroitin sulfate, and collagen hydrolysate, Deal CL, Rheumatic Disease Clinics of North America, vol. 25, issue 2, May 1, 1999, pp. 379–395.
476. Там же.
477. The heparin-binding (fibroblast) growth factor family of proteins, Burgess W, Annual Review of Biochemistry, vol. 58: 575–602, July 1989.
478. Сайт Stone Foundation for Arthritis Help and Research, открыто по ссылке 10 октября 2007 года: www.stoneclinic.com/jJanuaryews.htm
479. Determinants and implications of bone grease rendering: a Pacific Northwest example, Prince P, North American Archaeologist, vol. 28, no.l, 2007.
480. A new approach to identifying bone marrow and grease exploitation: why the “indeterminate” fragments should not be ignored, Outram AK, Journal of Archaeological Science,2001, 28, pp. 401–410.
481. The Ladies New Book Of Cookery: A Practical System for Private Families in Town and Country; With Directions for Carving and Arranging the Table for Parties, Etc., Also Preparations of Food for Invalids and for Children, Sara Hosepha Hale, New York, H Long and Brother, 1852, p. 93.
482. Замораживание на две недели при температуре -20 °C убивает паразитов.
483. Lets Cook It Right, Adelle Davis, Signet, 1970, p. 87.
484. USDA Agricultural Resource Service Nutrient Data Library, открыто по ссылке 23 декабря 2005 года, www.nal.usda.gov/fnic/foodcomp/search/
485. Перефразировано в НЕ Jacob, Six Thousand Years of Bread: Its Holy and Unholy History, Skyhorse, 2007, p. 26.
486. The Cambridge World History of Food, Cambridge Unviersity Press, 2000, p. 1474.
487. Wind, Water, Work: Ancient and Medieval Milling Technology, Adam Lucas, Brill Academic Publishers, 2005.
488. The gut flora as a forgotten organ, Shanahan F, EMBO reports 7, 7, 688–693, 2006.
489. Nutrition and colonic health: the critical role of the microbiota, O’keefe SJ, Curr Opin Gastroenterol, January 2008, 24(l):51–58.
490. Serum or plasma cartilage oligomeric matrix protein concentration as a diagnostic marker in pseudoachondroplasia: differential diagnosis of a family, A Cevik Tufan et al, Fur J Hum Genet, 15: 1023–1028.
491. The Cambridge World History of Food, Cambridge Unviersity Press, 2000, p. 1473.
492. Effects of soy protein and soybean isoflavones on thyroid function in healthy adults and hypothyroid patients: a review of the relevant literature, Messina M, Thyroid, March 2006, 16(3):249-58.
493. Infant feeding with soy formula milk: effects on puberty progression, reproductive function and testicular cell numbers in marmoset monkeys in adulthood, Tan KA, Hum Reprod, April 2006, (4):896–904.
494. Food Values Of Portions Commonly Used, Pennington J, Harper, 1989.
495. Quorum sensing: cell-to-cell communication in bacteria, Waters CM, Bassler BL, Annu Rev Cell Dev Biol, 21:319–346, 2005.
496. The gut flora as a forgotten organ, Shanahan F, EMBO reports 7, 7, 688–693, 2006.
497. Probiotics in human disease (review), Isolauri E, Am J Clin Nutr, June 2001, 73(6):1142S-1146S.
498. Commensal bacteria (normal microflora), mucosal immunity and chronic inflammatory and auto-immune diseases (review), Sokol D, Immunol Lett, May 15, 2004, 93(2–3):97-108.
499. Probiotics and their fermented food products are beneficial for health (review), Parvez S, / Appl Microbiol, Jun 2006, 100(6):1171-85.
500. Nutritional comparison of fresh, frozen, and canned fruits and vegetables, Executive Summary of the Department of Food Science and Technology, University of California Davis, Davis, CA, Rickman J, www.mealtime.org/uploadedFiles/Mealtime/Content/ucdavisstudyexecutivesummary.pdf
501. Whole wheat and white wheat flour – the mycobiota and potential mycotoxins, Weidenbörner M, Food Microbiology, vol. 17, issue 1, February 2000, pp. 103–107.
502. The impact of processing on the nutritional quality of food proteins, Meade S, Journal of AOAC International, 2005, vol. 88, no. 3, pp. 904–922.
503. Lets Have Healthy Children, Adelle Davis, Signet, 1972, p. 95.
