Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 5. Effects on palatability
Br Poult Sci
.
1969 Jul;10(3):243-6.
doi: 10.1080/00071666908415765.
Authors
N M Griffiths
,
C H Lea
PMID:
5391136
DOI:
10.1080/00071666908415765
No abstract available
MeSH terms
Animals
Chickens*
Food Microbiology*
Food Preservation
Meat
Poultry*
Pseudomonas / growth & development*