![](/img/cover-not-exists.png)
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.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