Author:
Bolton D.J.,Meredith H.,Walsh D.,McDowell D.A.
Funder
Irish National Development Plan, through the Food Institutional Research Measure (FIRM) administered by the Department of Agriculture, Food and the Marine (DAFM), Ireland
Subject
Food Science,Biotechnology
Reference31 articles.
1. Microbiological quality of vacuum-packed retail ostrich meat in Spain;Alonso-Calleja;Food Microbiology,2004
2. Microbiological quality of retail chicken by-products in Spain;Álvarez-Astorga;Meat Science,2002
3. Effectiveness of trisodium phosphate, lactic acid, and acetic acid in reduction of E. coli and microbial load on chicken surfaces;Bin Jasass;Africian Journal of Microbiology Research,2008
4. Reducing microbial counts on chicken and turkey carcasses using lactic acid;Burfoot;Food Control,2011
5. Effect of trisodium phosphate on mesophilic and psychrotrophic bacterial flora attached to the skin of chicken carcasses during refrigerated storage;Capita;Food Science and Technology International,2000