Dye Reduction Method for Estimating Bacterial Counts in Ground Beef
AUTOR(ES)
Emswiler, B. S.
RESUMO
A dye reduction method was developed for estimating total aerobic and/or psychrotrophic bacterial counts in ground beef. The method is based on color changes in indicator disks placed on the meat surface.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=169829Documentos Relacionados
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