Colour values of cooked top-round beef juices as affected by endpoint temperatures, frozen storage of cooked samples and storage of expressed juices von Senter, Samuel D, Young, Louis L, Searcy, Gayle K

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Glutamic-oxaloacetic transaminase activity in commercially processed chicken: an indicator of product end-point temperature von Senter, S.D. (USDA, ARS, Richard B. Russell Agriculture Research Center, Athens, GA.), Searcy, G.K, Young, L.L

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Residual glutamic-oxaloacetic transaminase (GOT) activity in thermally processed poultry and poultry products as an indicator of end-point temperatures von Senter, Samuel D, Searcy, Gayle K, Wilson, Ruel L

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Variability in residual myoglobin content and glutamic oxaloacetic transaminase (GOT) activity in cooked bovine semimembranosus tissue as related to temperature of cooking media ab... von Senter, S.D, Townsend, W.E, Searcy, G.K

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Evaluation of creatine phosphokinase activity as a means of determining cooking end-point temperature von Townsend, W.E, Searcy, G.K, Davis, C.E, Wilson, R.L. Jr

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