Sensitive Catalase Test for End‐point Temperature of Heated Chicken Meat
- 1 May 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (3) , 494-497
- https://doi.org/10.1111/j.1365-2621.1994.tb05545.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Enzyme Activity Levels in Beef: Effect of Postmortem Aging and End‐point Cooking TemperatureJournal of Food Science, 1990
- Methods for Detecting Processing Temperatures of Previously Cooked Meat and Poultry Products - A ReviewJournal of Food Protection, 1989