ShareELISA (enzyme-linked immunosorbent assay) determination of turkey roll endpoint temperature: effects of formulation, storage, and processing.
Author(s) : WANG C. H., BOOREN A. M., ABOUZIED M. M., PESTKA J. J., SMITH D. M.
Type of article: Article
Summary
Effects of refrigerated and frozen storage, salt concentration, cooking schedule and product diameter were compared on determination of minimum endpoint cooking temperature of turkey breast rolls by measuring extractable protein, lactate dehydrogenase activity and lactate dehydrogenase concentration by sandwich enzyme-linked immunosorbent assay. Results are given.
Details
- Original title: ELISA (enzyme-linked immunosorbent assay) determination of turkey roll endpoint temperature: effects of formulation, storage, and processing.
- Record ID : 1994-3014
- Languages: English
- Source: Ital. J. Food Sci. - vol. 58 - n. 6
- Publication date: 1993/11
- Document available for consultation in the library of the IIR headquarters only.
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- Date : 1992
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