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Title: Perishable Foods
Description: Tara Lovestead prepares a sample of meat (by excising a few milligrams) for testing with a new sampling method developed by NIST researcher Tom Bruno that can detect trace amounts of low volatility compounds produced when perishable foods such as chicken begins to spoil.

*CSTL
Subjects (names): Lovestead, Tara
Topics/Categories: Chemical Analysis
Type: Photo/Color
Source: National Institute of Standards and Technology
Credit Line as it should
appear in print:
Credit: Burrus, NIST
AV Number: 10CSTL004
Date Created: 2010
Date Entered: 4/13/2010

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