Journal Article

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

Journal of Food Science (1974) 39(5) 985-987
DOI: 10.1111/j.1365-2621.1974.tb07292.x
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COX, N. A., MERCURI, A. J., JUVEN, B. J., THOMSON, J. E., & CHEW, V. (1974). EVALUATION OF SUCCINIC ACID AND HEAT TO IMPROVE THE MICROBIOLOGICAL QUALITY OF POULTRY MEAT. Journal of Food Science, 39(5), 985–987. https://doi.org/10.1111/j.1365-2621.1974.tb07292.x

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