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Journal of Applied Spectroscopy

, Volume 6, Issue 5, pp 457–458 | Cite as

Determination of freshness of meat products by fluorescence

  • G. P. Butov
Brief Communications
  • 39 Downloads

Keywords

Analytical Chemistry Molecular Structure Meat Product 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. 1.
    N. N. Krylova and Yu. N. Lyaskovskaya, Physicochemical Methods of Examining Products of Animal Origin [in Russian], Pishchepromizdat, 1961.Google Scholar
  2. 2.
    L. S. Pozhariskaya and L. L. Kukharkova, Current Methods of Chemical and Biological Monitoring at Meat and Fowl Processing Plants [in Russian], Pishchepromizdat, 1963.Google Scholar
  3. 3.
    N. F. Bakhirev, G. P. Butov, I. I. Sventitskii, and A. P. Andreitsev, Andreitsev, USSR patent no. 144047, Byull. Izobret., no. 1, 1962.Google Scholar

Copyright information

© The Faraday Press, Inc. 1970

Authors and Affiliations

  • G. P. Butov

There are no affiliations available

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