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1 Ergebnisse
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Time evolution of microbiological quality and content of vo..:
M. Chmiel
;
M. Roszko
;
E. Hać-Szymańczuk
...
http://www.sciencedirect.com/science/article/pii/S0032579119447846. , 2020
Link:
https://doi.org/10.1016/j.psj.2019.10.045
RT Journal T1 <Title>Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c5ee934c5e5043c88a76ff9015db5a05&Exemplar=1&LAN=DE A1 M. Chmiel A1 M. Roszko A1 E. Hać-Szymańczuk A1 L. Adamczak A1 T. Florowski A1 D. Pietrzak A1 A. Cegiełka A1 M. Bryła PB Elsevier YR 2020 K1 chicken breast fillets K1 microbiological quality K1 packaging techniques K1 volatile compounds K1 Animal culture K1 SF1-1100 JF http://www.sciencedirect.com/science/article/pii/S0032579119447846 LK http://dx.doi.org/https://doi.org/10.1016/j.psj.2019.10.045 DO https://doi.org/10.1016/j.psj.2019.10.045 SF ELIB - SuUB Bremen
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