Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage.
Volatile components present at spoilage of refrigerated chicken breasts were identified using high-vacuum-low-temperature distillation techniques followed by analysis with combined temperature-programmed gas chromatography and mass spectrometry. A comparison was made of the compounds detected from b...
Gardado en:
| Publicado en: | Appl Environ Microbiol |
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| Principais autores: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1976
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC170040/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/970942/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.32.2.222-231.1976 |
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