Microbiological changes in the uneviscerated bird hung at 10 degrees C with particular reference to the pheasant.
D000818:Animals; D001439:Bacteroides / Q000302:isolation & purification; D001717:Birds; D002432:Cecum / Q000382:microbiology; D002645:Chickens; D003013:Clostridium / Q000302:isolation & purification; D004386:Duodenum / Q000382:microbiology; D013293:Enterococcus faecalis / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005516:Food Microbiology; D007421:Intestine, Small / Q000382:microbiology; D007778:Lactobacillus / Q000302:isolation & purification; D008460:Meat; D009132:Muscles / Q000382:microbiology; D013696:Temperature; D013997:Time Factors