Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics
Author:
Funder
Universidad de Moron
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04842-3.pdf
Reference38 articles.
1. Adams R, Moss MO (2008) Food microbiology, 3rd edn. RSC Publishing, Cambridge
2. Adhikari P, Yadav S, Cosby DE et al (2020) Research note: effect of organic acid mixture on growth performance and Salmonella Typhimurium colonization in broiler chickens. Poult Sci 99:2645–2649. https://doi.org/10.1016/j.psj.2019.12.037
3. Allerberger F (2016) Poultry and human infections. Clin Microbiol Infect 22:101–102. https://doi.org/10.1016/j.cmi.2015.10.016
4. Antunes P, Mourão J, Campos J, Peixe L (2016) Salmonellosis: the role of poultry meat. Clin Microbiol Infect 22:110–121. https://doi.org/10.1016/j.cmi.2015.12.004
5. Coban HB (2019) Organic acids as antimicrobial food agents: applications and microbial productions. Bioprocess Biosyst Eng. https://doi.org/10.1007/s00449-019-02256-w
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