Related content

Glutamic-Oxaloacetic Transaminase Activity: A Potential End-Point-Temperature Indicator for Imported Cooked Beef

By Searcy G. K.   Senter S. D.   Wilson R. L.  

Journal of Food Protection, Vol. 58, Iss. 6, 1995-06 ,pp. : 686-688

International Association for Food Protection

Access to resources Recommend Favorite

Variability in Residual Myoglobin Content and Glutamic Oxaloacetic Transaminase (GOT) Activity in Cooked Bovine Semimembranosus Tissue as Related to Temperature of Cooking Media above End-point Temperature and Sample Size

By Senter Samuel D.   Townsend William E.   Searcy Gayle K.  

Journal of Food Protection, Vol. 57, Iss. 6, 1994-06 ,pp. : 502-504

International Association for Food Protection

Access to resources Recommend Favorite

Evaluation of Creatine Phosphokinase Activity as a Means of Determining Cooking End-Point Temperature

By Townsend William E.   Searcy Gayle K.   Davis Carl E.   Wilson Ruel L.  

Journal of Food Protection, Vol. 57, Iss. 2, 1994-02 ,pp. : 159-162

International Association for Food Protection

Access to resources Recommend Favorite

Process Lethality and Product Yield for Chicken Patties Processed in a Pilot-Scale Air-Steam Impingement Oven

By Murphy R. Y.   Duncan L. K.   Johnson E. R.   Davis M. D.  

Journal of Food Protection, Vol. 64, Iss. 10, 2001-10 ,pp. : 1549-1555

International Association for Food Protection

Access to resources Recommend Favorite

Monitoring of free glutamic acid in Malaysian processed foods, dishes and condiments

By Khairunnisak M.  

Food Additives and Contaminants, Vol. 26, Iss. 4, 2009-04 ,pp. : 419-426

Taylor & Francis Ltd

Access to resources Recommend Favorite