Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat-Reference-Cited by-同舟云学术

Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat

Published:2021-05 Issue: Volume:123 Page:107784
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Chai Hui-Erh,Sheen Shiowshuh

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference74 articles.

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