Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ
Authors
Keywords
Chilled chicken, Raw-chicken juice agar, Spoilage bacteria, Sensory analysis, Volatile organic compounds
Journal
FOOD MICROBIOLOGY
Volume 63, Issue -, Pages 139-146
Publisher
Elsevier BV
Online
2016-11-25
DOI
10.1016/j.fm.2016.11.015

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.