Organic Acids: Chemistry, Antibacterial Activity and Practical Applications
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Publisher
Elsevier
Reference135 articles.
1. Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks
2. Growth inhibition of food-borne pathogens by lactic and acetic acids and their mixtures
3. Failure of drinking water sanitisation to reduce the incidence of natural salmonella in broiler chickens
4. Interaction of Concentration and Temperature of Acetic Acid Solution on Reduction of Various Species of Microorganisms on Beef Surfaces
5. Counts of Six Types of Bacteria on Lamb Carcasses Dipped or Sprayed with Acetic Acid at 25° or 55°C and Stored Vacuum Packaged at 0°C
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