Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 5. Effects on palatability.

v1

Type:Journal Article

0 views

[![NobleID](https://www.nobleid.org/api/badge/4FDCEB29.svg?ark=w1%2F20260515%2F4FDCEB29)](https://nobleid.org/work/w1/20260515/4FDCEB29)

ARK Inflections

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors