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Results: 1-7 |
Results: 7
COLOR VALUES OF COOKED TOP-ROUND BEEF JUICES AS AFFECTED BY END-POINTTEMPERATURES, FROZEN STORAGE OF COOKED SAMPLES AND STORAGE OF EXPRESSED JUICES
Authors: SENTER SD YOUNG LL SEARCY GK
Citation: Sd. Senter et al., COLOR VALUES OF COOKED TOP-ROUND BEEF JUICES AS AFFECTED BY END-POINTTEMPERATURES, FROZEN STORAGE OF COOKED SAMPLES AND STORAGE OF EXPRESSED JUICES, Journal of the Science of Food and Agriculture, 75(2), 1997, pp. 179-182
GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY IN COMMERCIALLY PROCESSED CHICKEN - AN INDICATOR OF PRODUCT END-POINT TEMPERATURE
Authors: SENTER SD SEARCY GK YOUNG LL
Citation: Sd. Senter et al., GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY IN COMMERCIALLY PROCESSED CHICKEN - AN INDICATOR OF PRODUCT END-POINT TEMPERATURE, Journal of food protection, 59(11), 1996, pp. 1230-1232
GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY - A POTENTIAL END-POINT-TEMPERATURE INDICATOR FOR IMPORTED COOKED BEEF
Authors: SEARCY GK SENTER SD WILSON RL
Citation: Gk. Searcy et al., GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY - A POTENTIAL END-POINT-TEMPERATURE INDICATOR FOR IMPORTED COOKED BEEF, Journal of food protection, 58(6), 1995, pp. 686-688
RESIDUAL GLUTAMIC-OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN THERMALLY PROCESSED POULTRY AND POULTRY PRODUCTS AS AN INDICATOR OF END-POINT TEMPERATURES
Authors: SENTER SD SEARCY GK WILSON RL
Citation: Sd. Senter et al., RESIDUAL GLUTAMIC-OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN THERMALLY PROCESSED POULTRY AND POULTRY PRODUCTS AS AN INDICATOR OF END-POINT TEMPERATURES, Journal of the Science of Food and Agriculture, 68(1), 1995, pp. 19-23
VARIABILITY IN RESIDUAL MYOGLOBIN CONTENT AND GLUTAMIC OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN COOKED BOVINE SEMIMEMBRANOUS TISSUE AS RELATED TO TEMPERATURE OF COOKING MEDIA ABOVE END-POINT TEMPERATURE AND SAMPLE-SIZE
Authors: SENTER SD TOWNSEND WE SEARCY GK
Citation: Sd. Senter et al., VARIABILITY IN RESIDUAL MYOGLOBIN CONTENT AND GLUTAMIC OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN COOKED BOVINE SEMIMEMBRANOUS TISSUE AS RELATED TO TEMPERATURE OF COOKING MEDIA ABOVE END-POINT TEMPERATURE AND SAMPLE-SIZE, Journal of food protection, 57(6), 1994, pp. 502-504
EVALUATION OF CREATINE-PHOSPHOKINASE ACTIVITY AS A MEANS OF DETERMINING COOKING END-POINT TEMPERATURE
Authors: TOWNSEND WE SEARCY GK DAVIS CE WILSON RL
Citation: We. Townsend et al., EVALUATION OF CREATINE-PHOSPHOKINASE ACTIVITY AS A MEANS OF DETERMINING COOKING END-POINT TEMPERATURE, Journal of food protection, 57(2), 1994, pp. 159-162
END-POINT TEMPERATURE (EPT) AFFECTS N-ACETYL-BETA-D-GLUCOSAMINIDASE ACTIVITY IN BEEF, PORK AND TURKEY
Authors: TOWNSEND WE SEARCY GK DAVIS CE WILSON RL
Citation: We. Townsend et al., END-POINT TEMPERATURE (EPT) AFFECTS N-ACETYL-BETA-D-GLUCOSAMINIDASE ACTIVITY IN BEEF, PORK AND TURKEY, Journal of food science, 58(4), 1993, pp. 710
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