Total volatilebasicnitrogen and aerobic bacterial count of the sample were measured simultaneously as the standard indicators of pork freshness.
同时采用挥发性盐基氮和微生物菌落总数检测实验进行对比分析。
2
Histamine, volatilebasicnitrogen (VBN) and total acid values are recommended to be used in the integrated assessment of fish meal quality as they are important parameters of its freshness.