Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C.56. Volatile aroma constituents.
D000818:Animals; D001329:Autolysis / Q000209:etiology; D002645:Chickens; D002849:Chromatography, Gas; D005506:Food Contamination; D005516:Food Microbiology; D066298:In Vitro Techniques; D008460:Meat / Q000032:analysis*; D011202:Poultry Products / Q000032:analysis*; D011549:Pseudomonas / Q000378:metabolism*; D013057:Spectrum Analysis; D013696:Temperature