Assessment of Previous Heat Treatment of Laboratory Heat-Processed Meat and Poultry using a Commercial Enzyme System
- 1 November 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (6) , 1445-1448
- https://doi.org/10.1111/j.1365-2621.1987.tb05852.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Enzyme Profile of Raw and Heat‐Processed Beef, Pork and Turkey Using the “Apizym” SystemJournal of Food Science, 1987
- The API ZYM system in the identification of Gram-negative anaerobes.Journal of Clinical Pathology, 1977