SCOPUS 정보 검색 플랫폼

Volumn 54, Issue 2, 2001, Pages 255-262

Application of a microbial sensor to the quality control of meat freshness

(8) Yano, Yukio a Numata, Manami b Hachiya, Hiromistu b Ito, Satoshi b Masadome, Takashi c Ohkubo, Satoshi d Asano, Yasukazu d Imato, Toshihiko e

a Itoham Foods Inc (Japan)

b DKK Corporation (Japan)

c ARIAKE NATIONAL COLLEGE OF TECHNOLOGY (Japan)

d HACHINOHE NATIONAL COLLEGE OF TECHNOLOGY (Japan)

e KYUSHU UNIVERSITY (Japan)

Author keywords

Meat freshness; Microbial sensor; Quality control; Viable counts

Indexed keywords

AMINES; AMINO ACIDS; BACTERIA; BIOSENSORS; CELLS; ENZYMES; QUALITY CONTROL; YEAST;

POLYAMINES;

MEATS;

AMINO ACID; POLYAMINE;

AMINO ACID ANALYSIS; ARTICLE; BACTERIAL COUNT; BACTERIUM CONTAMINATION; FOOD ANALYSIS; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; NONHUMAN; QUALITY CONTROL; SENSOR; SIGNAL PROCESSING; TECHNIQUE;

EID: 0035848879 PISSN: 00399140 EISSN: None Source Type: Journal
DOI: 10.1016/S0039-9140(00)00637-8 Document Type: Article

Times cited : (18)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.