Fat and water composition affects residual catalatic activity in chicken breast heated to specific end-point temperatures

Journal of Food Science

Volumn 62, Issue 1, 1997, Pages 66-68

  Liu, F ^a   Ang, C Y W ^b   Huang, Y W ^a   Toledo, R T ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b NATIONAL CENTER FOR TOXICOLOGICAL RESEARCH   (United States)

Author keywords

Catalatic activity; Chicken meat; Composition; Enzymatic activity

Indexed keywords

COLUMBA; GALLUS GALLUS;

EID: 0030871809     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04369.x     Document Type: Article

References (14)

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