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Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levels
Peracetic acid (PAA) is commonly used as an antimicrobial aid during poultry processing to reduce the pathogen load on poultry and poultry products. However, limited research is available on the effects of pH on the efficacy of PAA against Salmonella and Campylobacter. Therefore, the objective of th...
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| Publicat a: | Poult Sci |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7598301/ https://ncbi.nlm.nih.gov/pubmed/32988552 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.06.070 |
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