Rate of Microbial Deterioration of Chicken Meat at 2°C. After Freezing and Thawing
Open Access
- 1 January 1964
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 43 (1), 81-86
- https://doi.org/10.3382/ps.0430081
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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