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


Analytical Chemistry Molecular Structure Meat Product 
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  1. 1.
    N. N. Krylova and Yu. N. Lyaskovskaya, Physicochemical Methods of Examining Products of Animal Origin [in Russian], Pishchepromizdat, 1961.Google Scholar
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    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

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© The Faraday Press, Inc. 1970

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  • G. P. Butov

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