Development of the aerobic spoilage flora of chilled rabbit meat
- Author
- RODRIGUEZ-CALLEJA, José M1 ; GARCIA-LOPEZ, Maria-Luisa1 ; SANTOS, Jesus A1 ; OTERO, Andrés1
[1] Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, 24071-León, Spain - Source
Meat science. 2005, Vol 70, Num 2, pp 389-394, 6 p ; ref : 1 p.1/4
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Microbial spoilage Normal and DFD rabbit meat Physicochemical characteristics
- Keyword (fr)
- Développement Microflore Produit carné Viande lapin
- Keyword (en)
- Development Microflora Meat product Rabbit meat
- Keyword (es)
- Desarrollo Microflora Producto de carne Carne conejo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16741936
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2005.01.009 
https://dx.doi.org/10.1016/j.meatsci.2005.01.009
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