Fat contributes to the buffering capacity of chicken skin...

Food Research International 2014 / 12 Vol. 66

Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment

Tan, Sin Mei, Lee, Sui Mae, Dykes, Gary A.
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Volume:
66
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.10.007
Date:
December, 2014
File:
PDF, 1.18 MB
english, 2014
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