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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

CLC. H. LeaGoogle (United States)LPL. J. ParrNorwich UniversityHJHunter JacksonApple (Israel)

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Lea et al. (1969) studied this question.

synapsesocial.com/papers/6a8cf74c39ae1c77a8cc9acfhttps://doi.org/10.1080/00071666908415763
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