EVALUATION OF SUCCINIC ACID AND HEAT TO IMPROVE THE MICROBIOLOGICAL QUALITY OF POULTRY MEAT

Journal article

Peer reviewed

N. A. Cox, A. J. Mercuri, B. J. Juven, J. E. Thomson and V. Chew

Journal of food science, Vol.39(5), pp.985-987

09/1974

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Title: EVALUATION OF SUCCINIC ACID AND HEAT TO IMPROVE THE MICROBIOLOGICAL QUALITY OF POULTRY MEAT
Creators - without role: N. A. Cox - Agricultural Research Service
A. J. Mercuri - Agricultural Research Service
B. J. Juven - Agricultural Research Service
J. E. Thomson - Agricultural Research Service
V. Chew - Agricultural Research Service
Publication Details: Journal of food science, Vol.39(5), pp.985-987
Publisher: Blackwell Publishing Ltd
Number of pages: 3
Identifiers: 9921710408331
Academic Unit: King Abdulaziz University
Language: English
Resource Type: Journal article