Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties

Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties

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Detalles Bibliográficos
Publicado en:	Journal of Food Protection
Autor principal:	Sair, A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Protection v. 62, no. 2 (1999), p. 156-161
Materias:	Alimentos Industria alimentaria Productos de la carne Cocción Color Medición Isomerasas Fosfatos Monosacáridos Hamburguesas Triosas
Publicación relacionada:	Contenido en: Journal of Food Protection

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