Some Observations Concerning the Hydrogen Ion Variability of the Chicken Carcass Surface During Storage-Reference-Cited by-同舟云学术

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Some Observations Concerning the Hydrogen Ion Variability of the Chicken Carcass Surface During Storage

Published:1965-03 Issue:2 Volume:44 Page:325-336
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Fromm Daniel,Monroe Robert J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/44/2/325/4561799/poultrysci44-0325.pdf

Reference11 articles.

1. Recommended Methods for the Microbiological Examination of Foods;American Public Health Association,1958

2. Factors determining the time course of rigor mortis;Bate-Smith;J. Physiol.,1949

3. Bergey's Manual of Determinative Bacteriology;Breed,1957

4. Microorganisms and their control on fresh poultry meat;Dawson;Michigan Agr. Exp. Sta. Tech. Bul.,1960

5. Biochemistry of chicken muscle as related to rigor mortis and tenderization;de Fremery;Food Research,1960

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The microbiology of DFD fresh meats: A review;Meat Science;1981-05

2. Spoilage of chicken skin at 2 degrees C: electron microscopic study;Applied and Environmental Microbiology;1981-02

3. BACTERIA-INDUCED BIOCHEMICAL CHANGES IN CHICKEN SKIN STORED AT 5°C;Journal of Food Science;1970-03

4. Carbon Dioxide Preservation of Fresh Poultry;Poultry Science;1968-03

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