RAPID MEASUREMENT OF MEAT QUALITY BY RESAZURIN REDUCTION .2. INDUSTRIAL APPLICATION

被引：6

作者：

DODSWORTH, PJ ^{[1
]}

KEMPTON, AG ^{[1
]}

机构：

[1] UNIV WATERLOO, DEPT BIOL, WATERLOO N2L 3G1, ONTARIO, CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1977年 / 10卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(77)73495-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：158 / 160

页数：3

共 9 条

[1]

BAUMGART AP, 1975, FLEISCHWIRTSCHAFT, V55, P969

[2]

ELMSWILER BS, 1976, APPL ENVIRON MICROB, V31, P618

[3]

HOLLEY RA, 1977, CAN I FOOD SC TECH J, V10, P153

[4]

KISSINGER JC, 1971, J ASSOC OFF ANA CHEM, V54, P27

[5]

SCHUTZ HG, 1971, FOOD TECHNOL-CHICAGO, V25, P249

[6] Co-Fe-Ti (cobalt-iron-titanium) [J].

Raghavan, V .

JOURNAL OF PHASE EQUILIBRIA, 2003, 24 (02) :175-176

SHARPE, AN ;

JACKSON, AK ;

DYETT, EJ ;

KILSBY, DC .

SHARPE, AN ;

HARSHMAN, GC .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1976, 9 (01) :30-34

[9]

1974, MICROORGANISMS FOODS, V2