Catalatic activity as an indicator of end-point temperatures in breaded, heat processed chicken patties

Journal of Muscle Foods

Volumn 7, Issue 3, 1996, Pages 345-354

  Ang, C Y W ^a   Liu, F ^b   Huang, Y W ^b  

^a NATIONAL CENTER FOR TOXICOLOGICAL RESEARCH   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GALLUS GALLUS;

EID: 0030304092     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1996.tb00610.x     Document Type: Article

References (14)

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9. MAEHLEY, A.C. and CHANCE, B. 1954. The assay of catalases and peroxidases. In Methods of Biochemical Analysis. Vol. 1., (D. Glick, ed.) pp. 357-424, Intersci. Publishers, New York.
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13. USDA-FSIS. 1992. Cooking temperature requirements for the production of poultry breakfast strips, poultry rolls and certain other poultry products. Animal and animal products. Part 381.150, pp. 491-492, Chapter III. Title 9, Code of Federal Regulations. Office of the Federal Register, National Archives and Records, GSA, Washington, D.C.
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