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.
No abstract available

MeSH terms

  • Animals
  • Chickens*
  • Food Microbiology*
  • Food Preservation
  • Meat
  • Poultry*
  • Pseudomonas / growth & development*