The Oxidation-Reduction Potential of Cooked Meat Media

Eitemau Tebyg

• The Oxidation-Reduction Potential of Cooked-Meat Media Following the Inoculation of Bacteria
  gan: Lepper, Elizabeth, et al.
  Cyhoeddwyd: (1930)
• The Chemical Mechanisms Exploited in the Use of Meat Media for the Cultivation of Anaerobes
  gan: Lepper, Elizabeth, et al.
  Cyhoeddwyd: (1929)
• Oxidation-reduction studies in relation to bacterial growth: The oxidation-reduction potential of sterile meat broth
  gan: Knight, Bert Cyril James Gabriel
  Cyhoeddwyd: (1930)
• On the behaviour of “indifferent” electrodes when used for the determination of oxidation-reduction potentials in the presence of hydrogen
  gan: Lepper, Elizabeth Herdman, et al.
  Cyhoeddwyd: (1931)
• Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products
  gan: Karwowska, Małgorzata, et al.
  Cyhoeddwyd: (2019)