Chmiel, M <br/><br/>
Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions.  [electronic resource] 

 -  Poultry science  Feb 2020 
 - 1107-1116 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1525-3171 
<br/><br/><label>Standard No.: </label>10.1016/j.psj.2019.10.045  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria--classification<br/>Bacterial Load<br/>Chickens<br/>Food Microbiology<br/>Food Packaging--methods<br/>Food Storage--methods<br/>Meat--analysis<br/>Volatile Organic Compounds--analysis