000			01559 a2200433 4500
005			20250513114453.0
264		0	_c19970708
008			199707s 0 0 eng d
022			_a0032-5791
024	7		_a10.1093/ps/76.4.642 _2doi
040			_aNLM _beng _cNLM
100	1		_aVeeramuthu, G J
245	0	0	_aSpecies, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products. _h[electronic resource]
260			_bPoultry science _cApr 1997
300			_a642-8 p. _bdigital
500			_aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
650	0	4	_aAnalysis of Variance
650	0	4	_aAnimals
650	0	4	_aBody Composition _xphysiology
650	0	4	_aChickens
650	0	4	_aEnzyme-Linked Immunosorbent Assay _xmethods
650	0	4	_aFood Handling
650	0	4	_aFood Technology _xmethods
650	0	4	_aHydrogen-Ion Concentration
650	0	4	_aImmunoglobulin G _xanalysis
650	0	4	_aL-Lactate Dehydrogenase _xanalysis
650	0	4	_aLipids _xanalysis
650	0	4	_aMeat _xstandards
650	0	4	_aMuscle, Skeletal _xchemistry
650	0	4	_aSerum Albumin _xanalysis
650	0	4	_aTemperature
650	0	4	_aTurkeys
650	0	4	_aUnited States
650	0	4	_aUnited States Department of Agriculture
700	1		_aBooren, A M
700	1		_aSmith, D M
773	0		_tPoultry science _gvol. 76 _gno. 4 _gp. 642-8
856	4	0	_uhttps://doi.org/10.1093/ps/76.4.642 _zAvailable from publisher's website
999			_c9088963 _d9088963