Proteins as potential endpoint temperature indicators for ground beef patties

Journal of Food Science

Volumn 61, Issue 1, 1996, Pages 5-7

  Wang, S F ^a   Abouzied, M M ^b   Smith, D M ^a  

^a Michigan State University   (United States)

^b Neogen Corporation   (United States)

Author keywords

Acid phosphatase; Cooking temperature; Enzymes; Ground beef patties; Lactate dehydrogenase

Indexed keywords

BOVINAE;

EID: 0001271452     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14713.x     Document Type: Article

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