Dye Reduction Method for Estimating Bacterial Counts in Ground Beef

A dye reduction method was developed for estimating total aerobic and/or psychrotrophic bacterial counts in ground beef. The method is based on color changes in indicator disks placed on the meat surface.

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Bibliografiske detaljer
Main Authors: Emswiler, B. S., Kotula, A. W., Chesnut, C. M., Young, E. P.
Format: Artigo
Sprog:Inglês
Udgivet: 1976
Fag:
Food Microbiology and Toxicology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC169829/
https://ncbi.nlm.nih.gov/pubmed/944556
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