MICROBIOLOGICAL AND SENSORY ANALYSES OF REFRIGERATED CATFISH FILLETS TREATED WITH ACETIC AND LACTIC ACIDS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1996.tb00426.x/fullpdf
Reference23 articles.
1. Reducing Microbial Populations on Beef Tissues: Concentration and Temperature of an Acid Mixture
2. Microbiological and Sensory Tests of Beef Treated with Acetic and Formic Acids1,2
3. Growth, Inhibition, and Survival of Listeria monocytogenes as Affected by Acidic Conditions
4. Organic Acids Enhance the Antilisterial Activity of Potassium Sorbate
5. Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworks
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