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Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1°C

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1°C

Grey, T. C.; Lea, C. H.
  • 期刊名称British Poultry Science
  • 作者Grey, T. C.; Lea, C. H.
  • 卷第10卷
  • 期第4期
  • 印刷ISSN0007-1668
  • 电子ISSN1466-1799
  • 文件大小429.22KB
  • 发表时间1969-10
  • DOI10.1080/00071666908415774
  • 页码303-309
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