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Journal of Food Protection|May 30, 2019
Glutamic-Oxaloacetic Transaminase Activity: A Potential End-Point-Temperature Indicator for Imported Cooked Beef <sup>†</sup>G K Searcy, S D Senter, R L WilsonPoultry Science|June 1, 1986
Content of selected nonprotein components in poultry bone residueL L Young, C Y Ang, G K Searcy, et al.Journal of Food Protection|April 12, 2017
Pyruvate Kinase Activity as an Indicator of Temperature Attained During Cooking of Cured PorkC E Davis, G K Searcy, L C Blankenship, et al.Pageof 1