Isolation of Predominant Spoilage Bacteria in Chilled Chicken Breast and Evaluation of the Shelf Life at Low Storage Temperatures

Li Zhong-hui, Yao Kai, Jia Dong-ying, Chi Yuan-long

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (01) : 167-170.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (01) : 167-170. DOI: 10.13995/j.cnki.11-1802/ts.2011.01.039
Food and Fermentation Industries

Isolation of Predominant Spoilage Bacteria in Chilled Chicken Breast and Evaluation of the Shelf Life at Low Storage Temperatures

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(01): 167-170 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.01.039

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