Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 5. Effects on palatability.
D000818:Animals; D002645:Chickens; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat; D011200:Poultry; D011549:Pseudomonas / Q000254:growth & development*