Rapid and quantitative detection of the microbial spoilage in chicken meat by diffuse reflectance spectroscopy (600-1100 nm)

Journal article

Peer reviewed

M LIN, M AL-HOLY, M MOUSAVI-HESARY, H AL-QADIRI, A. G CAVINATO and B. A RASCO

Letters in applied microbiology, Vol.39(2), pp.148-155

2004

Handle:

https://hdl.handle.net/2376/107371

PMID: 15242453

Abstract

Fundamental and applied biological sciences. Psychology

Microbiology

Biological and medical sciences

9 Record Views

Title: Rapid and quantitative detection of the microbial spoilage in chicken meat by diffuse reflectance spectroscopy (600-1100 nm)
Creators: M LIN - Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, United States
M AL-HOLY - Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, United States
M MOUSAVI-HESARY - Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, United States
H AL-QADIRI - Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, United States
A. G CAVINATO - Chemistry Program, Eastern Oregon University, One University Blvd., La Grande, OR, United States
B. A RASCO - Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, United States
Publication Details: Letters in applied microbiology, Vol.39(2), pp.148-155
Academic Unit: Food Science, School of
Publisher: Blackwell Science; Oxford
Identifiers: 99900547355101842
Language: English
Resource Type: Journal article