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Impedance detection of Salmonella in processed animal protein and meat

✍ Scribed by J.A. Donaghy; R.H. Madden

Book ID
113274443
Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
208 KB
Volume
16
Category
Article
ISSN
0168-1605

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This study objectively and quantiΓΌably examined the eΓΎ ect of a series of factors on blue crab meat discoloration. Factors explored include heating process, animal harvest location, and position of meat within a container. A Spectrogard colorimeter was used to collect visual reΓ½ectance spectra betwe