Colorimetric Determination of Freshness Index K-value with Tiazolyl Blue Tetrazolium Bromide (MTT)
Author:
Affiliation:
1. EAC Corporation
2. Department of Food Engineering and Technology, Tokyo University of Fisheries
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan1932/52/9/52_9_1695/_pdf
Reference2 articles.
1. 1) T. Saito, K. Arai, and M. Matsuyoshi: Bull. Japan. Soc. Sci. Fish., 24, 749-750 (1969).
2. 2) I. Karube, H. Matsuoka, S. Suzuki, E. Watanabe, and K. Toyama: J. Agric. Food Chem., 32, 314-319 (1984).
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