Effect of Refrigeration and Microbial Contamination of Raw Broiler Tissues on Thiobarbituric Acid Values and Headspace Gas Chromatographic Analysis of Cooked and Stored Breast and Leg Meat

Verfasser / Beitragende:
[C.Y.W. ANG, H. S. LILLARD, G. K. SEARCY]
Ort, Verlag, Jahr:
1989
Enthalten in:
Poultry Science, 68/11(1989-11), 1470-1477
Format:
Artikel (online)
ID: 396010601