Caricamento...

Temperature function integration and the development and metabolism of poultry spoilage bacteria.

The rate of spoilage of chicken tissues, the development of spoilage bacteria, and the utilization of amino acids by spoilage bacteria as a function of temperature were more accurately described by the general spoilage curve of Olley and Ratkowsky (Food Technol. Aust. 25:66-73, 1973; Food Technol. N...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Appl Environ Microbiol
Autori principali: Daud, H B, McMeekin, T A, Olley, J
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology (ASM) 1978
Soggetti:
Accesso online:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243115/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/569465/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.36.5.650-654.1978
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !