Buffering effect of chicken skin and meat protects...

Food Control 2014 / 08 Vol. 42

Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment

Tan, Sin Mei, Lee, Sui Mae, Dykes, Gary A.
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Volume:
42
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2014.02.031
Date:
August, 2014
File:
PDF, 537 KB
english, 2014
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