Microbial changes leading to the spoilage of hung pheasants, with special reference to the clostridia. [electronic resource]
Producer: 19740104Description: 279-87 p. digitalISSN:- 0021-8847
- Bacteriological Techniques
- Cell Count
- Clostridium -- growth & development
- Duodenum -- microbiology
- Escherichia coli -- growth & development
- Food Contamination
- Food Handling
- Food Microbiology
- Hydrogen Sulfide -- biosynthesis
- Hydrogen-Ion Concentration
- Lactobacillus -- growth & development
- Muscles -- microbiology
- Pigments, Biological -- biosynthesis
- Poultry Products
- Streptococcus -- growth & development
- Temperature
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Publication Type: Journal Article
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