Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions.
- 1 January 1995
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology International, Tokyo
- Vol. 1 (1) , 52-57
- https://doi.org/10.3136/fsti9596t9798.1.52
Abstract
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