MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS .6. IDENTIFICATION OF THE VOLATILE COMPOUNDS PRODUCED DURING MICROBIAL SPOILAGE OF CHICKEN CARCASSES

被引：0
|
作者：
VIEHWEG, SH [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 | 1989年 / 22卷 / 06期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：346 / 355
页数：10
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