The microbiology and sensory evaluation of pheasants hung at 5, 10 and 15 degrees C.
D000818:Animals; D001717:Birds; D002432:Cecum / Q000382:microbiology; D003013:Clostridium / Q000302:isolation & purification; D003016:Clostridium perfringens / Q000302:isolation & purification; D004386:Duodenum / Q000382:microbiology; D013293:Enterococcus faecalis / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005516:Food Microbiology; D005519:Food Preservation; D007778:Lactobacillus / Q000302:isolation & purification; D008460:Meat; D009132:Muscles / Q000382:microbiology; D012475:Salmonella / Q000302:isolation & purification; D013649:Taste; D013696:Temperature; D013997:Time Factors