MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS .3. EFFECT OF STORAGE-TEMPERATURE ON THE MICROBIAL ASSOCIATION OF POULTRY CARCASSES

被引：0
|
作者：
REGEZ, P [1 ]
GALLO, L [1 ]
SCHMITT, RE [1 ]
SCHMIDTLORENZ, W [1 ]
机构：
[1] SWISS FED INST TECHNOL,DEPT FOOD SCI,CH-8092 ZURICH,SWITZERLAND
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1988年 / 21卷 / 04期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：229 / 233
页数：5
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