![](/img/cover-not-exists.png)
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.Volume:
42
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2014.02.031
Date:
August, 2014
File:
PDF, 537 KB
english, 2014