Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties

Journal of Food Protection

Volumn 62, Issue 2, 1999, Pages 156-161

  Sair, Arnie I ^a   Booren, Alden M ^a   Berry, Bradford W ^b   Smith, Denise M ^a  

^a Michigan State University   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BEEF; ENZYME ACTIVITY; FOOD ANALYSIS; FREEZING; TRIOSEPHOSPHATE ISOMERASE;

EID: 0033082579     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-62.2.156     Document Type: Article

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