Rapid Measurement Of Meat Quality By Resazurin Reduction. I. Factors Affecting Test Validity*-Reference-Cited by-同舟云学术

Rapid Measurement Of Meat Quality By Resazurin Reduction. I. Factors Affecting Test Validity*

Published:1977-07 Issue:3 Volume:10 Page:153-157
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Smith Susan M.,Kempton A.G.,Holley R.A.

Publisher

Elsevier BV

Subject

General Computer Science

Reference15 articles.

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4. Evaluation of culture media for the isolation and enumeration of Pseudomonas aeruginosa;Drake;Health Lab. Sci,1966

5. Dye reduction for estimating bacterial counts in ground beef;Elmswiler;Appl. and Environ. Microbiol.,1976

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