TY  - GEN
AU  - Veeramuthu,G J
AU  - Booren,A M
AU  - Smith,D M
TI  - Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products
SN  - 0032-5791
PY  - 1997///0708
KW  - Analysis of Variance
KW  - Animals
KW  - Body Composition
KW  - physiology
KW  - Chickens
KW  - Enzyme-Linked Immunosorbent Assay
KW  - methods
KW  - Food Handling
KW  - Food Technology
KW  - Hydrogen-Ion Concentration
KW  - Immunoglobulin G
KW  - analysis
KW  - L-Lactate Dehydrogenase
KW  - Lipids
KW  - Meat
KW  - standards
KW  - Muscle, Skeletal
KW  - chemistry
KW  - Serum Albumin
KW  - Temperature
KW  - Turkeys
KW  - United States
KW  - United States Department of Agriculture
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S
UR  - https://doi.org/10.1093/ps/76.4.642
ER  -