Developement of monoclonal antibodies for a multiple antigen ELISA to verify safe cooking end-point temperature in beef and pork
Four proteins exhibiting different rates of denaturation or precipitation with increasing cooking temperature from 63 to 73ðC for beef and 67 to 79ðC for pork were selected for developing a ratio model and incorporating the results into a mathematical expression. Monoclonal antibodies (Mabs) a...
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| Format: | Others |
| Language: | en_US |
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Texas A&M University
2007
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| Online Access: | http://hdl.handle.net/1969.1/4802 |