Authors: Senter, SD Arnold, JW Chew, V

Citation: Sd. Senter et al., APC values and volatile compounds formed in commercially processed, raw chicken parts during storage at 4 and 13 degrees C and under simulated temperature abuse conditions, J SCI FOOD, 80(10), 2000, pp. 1559-1564

Authors: Senter, SD Young, LL Lyon, BG Lyon, CE

Citation: Sd. Senter et al., Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4 degrees, J SCI FOOD, 79(11), 1999, pp. 1507-1512