APC values and volatile compounds formed in commercially processed, raw chicken parts during storage at 4 and 13 °C and under simulated temperature abuse conditions.

Autor: Senter, Samuel D, Arnold, Judy W, Chew, Victor
Zdroj: Journal of the Science of Food & Agriculture; Aug2000, Vol. 80 Issue 10, p1559-1564, 6p
Databáze: Complementary Index
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