Original paper
Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid
Volume: 18, Issue: 1, Pages: 445 - 450
Published: Jan 1, 2020
Abstract
Control de Salmonella y Escherichia coli mediante el uso de quitosano y ácido láctico en filetes de pollo refrigerados Chitosan (0.5%, 1%, 2%), lactic acid 1%, and combination of chitosan 2% and lactic acid 1% were used as treatment of chicken fillets stored at 4°C to control Salmonella typhimurium (S. Typhimurium) and Escherichia coli (E. coli). The results indicated that chitosan 0.5% did not reduce the count of S. Typhimurium or E. coli....
Paper Details
Title
Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid
Published Date
Jan 1, 2020
Volume
18
Issue
1
Pages
445 - 450
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Notes
History