Microbial changes leading to the spoilage of hung pheasants, with special reference to the clostridia.
D001431:Bacteriological Techniques; D002452:Cell Count; D003013:Clostridium / Q000254:growth & development / Q000378:metabolism; D004386:Duodenum / Q000382:microbiology; D004926:Escherichia coli / Q000254:growth & development / Q000378:metabolism; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D006862:Hydrogen Sulfide / Q000096:biosynthesis; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development; D009132:Muscles / Q000382:microbiology; D010860:Pigments, Biological / Q000096:biosynthesis; D011202:Poultry Products; D013291:Streptococcus / Q000254:growth & development; D013696:Temperature
D010860:Pigments, Biological; D006862:Hydrogen Sulfide