Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 2. Changes in nucleotides.
D000255:Adenosine Triphosphate / Q000032:analysis; D000818:Animals; D002645:Chickens; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat; D009132:Muscles / Q000032:analysis; D009711:Nucleotides / Q000032:analysis*; D011200:Poultry; D011549:Pseudomonas / Q000254:growth & development* / Q000302:isolation & purification
D009711:Nucleotides; D000255:Adenosine Triphosphate