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. |
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Zdroj: | British Poultry Science; Jul1969, Vol. 10 Issue 3, p219-227, 9p |
Databáze: | Complementary Index |
Externí odkaz: |