Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products. [electronic resource]
Producer: 19970708Description: 642-8 p. digitalISSN:- 0032-5791
- Analysis of Variance
- Animals
- Body Composition -- physiology
- Chickens
- Enzyme-Linked Immunosorbent Assay -- methods
- Food Handling
- Food Technology -- methods
- Hydrogen-Ion Concentration
- Immunoglobulin G -- analysis
- L-Lactate Dehydrogenase -- analysis
- Lipids -- analysis
- Meat -- standards
- Muscle, Skeletal -- chemistry
- Serum Albumin -- analysis
- Temperature
- Turkeys
- United States
- United States Department of Agriculture
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
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