Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast
The objective of this experiment was to evaluate the efficacy of adding buffered vinegar to RTE broiler breast meat to inhibit growth on cooked broiler breast meat. Broiler breast fillets were vacuum-tumbled with a 15% solution (over green weight) for 30 min with a marinade consisting of different...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Iowa State University Digital Press
2018-07-01
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| Sraith: | Meat and Muscle Biology |
| Rochtain ar líne: | https://dl.sciencesocieties.org/publications/mmb/articles/2/1/214 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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