Triose Phosphate Isomerase as an Endogenous Time-temperature Integrator to Verify Adequacy of Roast Beef Processing
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb15986.x/fullpdf
Reference21 articles.
1. Physical and Compositional Characteristics of Beef Carcasses Selected for Leanness
2. Homogeneous Sample Preparation of Raw Shrimp Using Dry Ice
3. Fate of Salmonella Inoculated into Beef for Cooking
4. Evaluation of the integrated time‐temperature effect in thermal processing of foods
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