Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C.
| Autor: | Stevens, B. J. H., Lea, C. H. |
|---|---|
| Zdroj: | British Poultry Science; Jul1969, Vol. 10 Issue 3, p219-227, 9p |
| Databáze: | Complementary Index |
| Externí odkaz: |
|