APPLICATION OF VINEGAR AS BIOPRESERVATIVE TO INHIBIT Salmonella typhimurium IN FRESH CHICKEN MEAT

Using natural preservative is a choice amid fears consumers to use a chemical preservative in food products including fresh meat. Acetic acid can be used as a preservative because of its ability to inhibit the growth of microbes. However, a strong smell and taste of the synthetic acetic acid limit i...

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Bibliografiske detaljer
Main Authors: Juniawati Juniawati, Miskiyah Miskiyah, Widaningrum Widaningrum
Format: Artigo
Sprog:Inglês
Udgivet: Universitas Gadjah Mada 2017-05-01
Serier:Buletin Peternakan
Fag:
Acetic acid
Fresh meat
Salmonella
Vinegar
Online adgang:https://journal.ugm.ac.id/buletinpeternakan/article/view/13596
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