Cooking temperature of turkey ham affects lactate dehydrogenase, serum albumin and immunoglobulin G as determined by ELISA
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 1 (1996), p. 209-212 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00880cab#a22003014c#4500 | ||
|---|---|---|---|
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| 003 | OAG | ||
| 008 | 990701s1996 ||| | |||| 0 eng d | ||
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| 041 | 0 | # | |a eng |b eng |
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| 100 | 1 | # | |a Smith, D.M. |
| 245 | 1 | 0 | |a Cooking temperature of turkey ham affects lactate dehydrogenase, serum albumin and immunoglobulin G as determined by ELISA |
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| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 1 (1996), p. 209-212 |
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