Decontamination of Chicken Breasts Using Organic Acids and Lauricidin
Lauricidin, lactic and oxalic acids were evaluated for their effectiveness in reducing and inhibiting the growth of predominant spoilage and pathogenic microorganisms. Chicken breasts (150 - 200 g each) of freshly slaughtered chickens were purchased from a local wet market and analysed within 2 h...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2005
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/6354/1/FSTM_2005_2.pdf http://psasir.upm.edu.my/id/eprint/6354/ |
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