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Rapid detection of meat spoilage by measuring volatile organic compounds by using proton transfer reaction mass spectrometry.

Mayr, D

Rapid detection of meat spoilage by measuring volatile organic compounds by using proton transfer reaction mass spectrometry. [electronic resource] - Applied and environmental microbiology Aug 2003 - 4697-705 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

ISSN: 0099-2240

Standard No.: 10.1128/AEM.69.8.4697-4705.2003 doi

Subjects--Topical Terms:
Bacteria--chemistry
Food Packaging
Mass Spectrometry--methods
Meat--microbiology
Volatilization

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