Rapid Measurement Of Meat Quality By Resazurin Reduction. I. Factors Affecting Test Validity*
- 1 July 1977
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 10 (3) , 153-157
- https://doi.org/10.1016/s0315-5463(77)73494-7
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Recovery of Clostridium perfringens, Staphylococcus aureus and Molds From Foods By The Stomacher: Effect of Fat Content, Surfactant Concentration, and Blending TimeCanadian Institute of Food Science and Technology Journal, 1976
- Stomaching: a New Concept in Bacteriological Sample PreparationApplied Microbiology, 1972
- Resazurin Test Paper Method for Determining the Sanitary Quality of Raw MilkJournal of Dairy Science, 1969
- Influence of Bacterial Interaction on Resazurin Reduction TimesJournal of Dairy Science, 1959
- REDOX POTENTIAL INDICATORS IN QUALITY CONTROL OF FOODSJournal of Food Science, 1939