Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. I. Introduction and changes in free amino acids.
D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D002645:Chickens; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D008460:Meat; D009132:Muscles / Q000032:analysis; D011549:Pseudomonas / Q000254:growth & development*
D000596:Amino Acids