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Literature DB >> 5391134

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 3. Glutamine, glutathione, tyrosine, ammonia, lactic acid, creatine, carbohydrate, haem pigment and hydrogen sulphide.

Abstract

Entities: Chemical

Source DB: PubMed Journal: Br Poult Sci ISSN： 0007-1668 Impact factor: 2.095

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2 in total

Authors: C O Gill; K G Newton
Journal: Appl Environ Microbiol Date: 1979-03 Impact factor: 4.792

Authors: L R Freeman; G J Silverman; P Angelini; C Merritt; W B Esselen
Journal: Appl Environ Microbiol Date: 1976-08 Impact factor: 4.792

2 in total