Reducing Campylobacter numbers on chicken carcasses using lactic acid in processing plants

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|11|2451-2457

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.11, 2015-11, pp. : 2451-2457

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Reducing the oil content in coated and deep‐fried chicken using whey protein

By  

LIPID TECHNOLOGY, Vol. 27, Iss. 6, 2015-06 ,pp. : 131-133

John Wiley & Sons Inc

Access to resources Recommend Favorite

Probiotic LAB Isolated from Kimchi and Chicken

By  

JOURNAL OF FOOD SAFETY (ELECTRONIC), Vol. 35, Iss. 1, 2015-02 ,pp. : 1-12

John Wiley & Sons Inc

Access to resources Recommend Favorite

Processing barley grain with lactic acid and tannic acid ameliorates rumen microbial fermentation and degradation of dietary fibre in vitro

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 96, Iss. 1, 2016-01 ,pp. : 223-231

John Wiley & Sons Inc

Access to resources Recommend Favorite

Quantitative PCR for Kefir Microorganism

By  

JOURNAL OF FOOD SAFETY (ELECTRONIC), Vol. 35, Iss. 1, 2015-02 ,pp. : 102-107

John Wiley & Sons Inc

Access to resources Recommend Favorite

Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis

By  

JOURNAL OF FOOD SAFETY (ELECTRONIC), Vol. 35, Iss. 3, 2015-08 ,pp. : 287-294

John Wiley & Sons Inc

Access to resources Recommend Favorite