Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C
- 期刊名称British Poultry Science
- 作者Griffiths, Nerys M.; Lea, C. H.
- 卷第10卷
- 期第3期
- 印刷ISSN0007-1668
- 电子ISSN1466-1799
- 文件大小288.60KB
- 发表时间1969-07
- DOI10.1080/00071666908415765
- 页码243-246
同期刊推荐
Egg shell strengthBowman, J. C.; Challender, N. I. · British Poultry Science · 1963
Egg shell strenghWells, R. G. · British Poultry Science · 1967
NutritionCarré, B.; Gomez, J.; Chagneau, A. M. · British Poultry Science · 1995
Blood groups in chickens <sup>1</sup>Gilmour, D. G. · British Poultry Science · 1960
True and apparent metabolisable energySibbald, I. R.; Wolynetz, M. S. · British Poultry Science · 1987
Physical properties of egg shellsVoisey, Peter W.; Hunt, J. R. · British Poultry Science · 1967
Managing gut health through nutritionChoct, M. · British Poultry Science · 2009
Vibration on poultry transportersRandall, J. M.; Streader, W. V.; Meehan, A. M. · British Poultry Science · 1993