ロード中...
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.
保存先:
| 主要な著者: | , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
1976
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC169829/ https://ncbi.nlm.nih.gov/pubmed/944556 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|