The potential use of organic acids in beef preservation industry
Acetic acid and lactic acid can inhibit growth of Gram negative bacteria particularly a pathogenic species. In food industries acetic acid and lactic acid were used as preservative. Current study is to immerse beef carcasses in acetic acid and lactic acid with E. coli strains BL21 (DE3), DH5a and an...
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| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2014
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| 主題: | |
| オンライン･アクセス: | http://eprints.utm.my/id/eprint/48012/25/GoranSedeeqHamaMFBME2014.pdf http://eprints.utm.my/id/eprint/48012/ |
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