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British Poultry Science Volume 10, 1969 - Issue 3
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Original Articles

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C

1. Introduction and changes in free amino acids

C. H. Lea Agricultural Research Council, Food Research Institute, Colney Lane, Norwich, NOR 70F
,
B. J. H. Stevens Agricultural Research Council, Food Research Institute, Colney Lane, Norwich, NOR 70F
&
M. J. Smith Agricultural Research Council, Food Research Institute, Colney Lane, Norwich, NOR 70F
Pages 203-217 | Received 18 Jul 1968, Published online: 08 Nov 2007

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