Quality evaluation of milk using XTT assay: Comparison with ferricyanide assay
- Author
- SHIMAMURA, Tomoko1 ; UKEDA, Hiroyuki1 ; SAWAMURA, Masayoshi1
[1] Department of Bioresources Science, Faculty of Agriculture, Kochi University, Monobe B-200, Nankoku, Kochi 783-8502, Japan - Source
Nippon Shokuhin Kagaku Kogaku Kaishi. = Journal of the Japanese Society for Food Science and Technology. 2001, Vol 48, Num 11, pp 840-843 ; ref : 7 ref
- ISSN
- 1341-027X
- Scientific domain
- Food science technology
- Publisher
- Nippon Shokuhin Kagaku Kogakukai, Tsukuba
- Publication country
- Japan
- Document type
- Article
- Language
- Japanese
- Keyword (fr)
- Altération Composé polycyclique Contrôle qualité Denrée entreposée Etude comparative Lait Modification chimique Traitement thermique Tétrazole Benzènesulfonique acide dérivé XTT Produit laitier
- Keyword (en)
- Alteration Polycyclic compound Quality control Stored food product Comparative study Milk Chemical modification Heat treatment Tetrazole Dairy product
- Keyword (es)
- Alteración Compuesto policíclico Control calidad Producto almacenado Estudio comparativo Leche Modificación química Tratamiento térmico Tetrazol Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13427411
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3136/nskkk.48.840 
https://dx.doi.org/10.3136/nskkk.48.840
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