✦ LIBER ✦
REDOX POTENTIAL INDICATORS IN QUALITY CONTROL OF FOODS : I. CORRELATION OF RESAZURIN REDUCTION RATES AND BACTERIAL PLATE COUNTS AS INDICES OF THE BACTERIAL CONDITION OF FRESH AND FROZEN FOODS
✍ Scribed by BERNARD E. PROCTOR; DAVID G. GREENLIE
- Book ID
- 108790171
- Publisher
- Institute of Food Technologists
- Year
- 1939
- Tongue
- English
- Weight
- 297 KB
- Volume
- 4
- Category
- Article
- ISSN
- 0022-1147
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