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...
Guardado en:
| Publicado en: | Appl Microbiol |
|---|---|
| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1970
|
| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376820/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4917189/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.19.6.902-905.1970 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|