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July 1, 1969British Poultry Science

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C

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Authors

NGNerys M. GriffithsNorwich Research ParkCLC. H. LeaGoogle (United States)

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Cite This Study

Griffiths et al. (1969) studied this question.

synapsesocial.com/papers/6a85128ee7eca461fe848179https://doi.org/10.1080/00071666908415765
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  1. 1Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C1969 · 15 citations
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