Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 4. Changes in the muscle lipid.
D000818:Animals; D002645:Chickens; D005516:Food Microbiology; D005519:Food Preservation; D008055:Lipids / Q000032:analysis*; D008460:Meat; D009132:Muscles / Q000032:analysis*; D011200:Poultry; D011549:Pseudomonas / Q000254:growth & development*
D008055:Lipids