The Detection of Microbial Spoilage in Canned Foods Using Thin‐layer Chromatography
作者： M. R. ACKLAND , E. R. TREWHELLA , JULIA REEDER , P. G. BEAN
DOI: 10.1111/J.1365-2672.1981.TB01242.X
关键词:
摘要: Thin-layer chromatography was investigated as an inexpensive alternative to traditional microbiological techniques for the detection of microbial growth in canned vegetables. It compared with culture methods, pH determination and direct microscopy batches vegetables a known incidence spoilage.
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