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Use of a Titrimetric Method to Assess the Bacterial Spoilage of Fresh Beef

A new method of determining bacterial spoilage in fresh beef is presented. The technique is based upon the fact that as beef undergoes refrigerator spoilage, there is a gradual increase in the production of alkaline substances by the spoilage flora. The level of these substances was measured by titr...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Shelef, Leora A., Jay, James M.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: 1970
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC376820/
https://ncbi.nlm.nih.gov/pubmed/4917189
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