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.
Guardat en:
| Publicat a: | Appl Environ Microbiol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1976
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC169829/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/944556/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.31.4.618-620.1976 |
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