Inhibitory effect of oxalic acid on bacterial spoilage of raw chilled chicken
- Author
- ANANG, D. M1 ; RUSUL, G1 ; RADU, Son1 ; BAKAR, Jamilah2 ; BEUCHAT, L. R3
[1] Department of Food Science, Faculty of Food Science and Technology, University of Putra Malaysia, 43400 UPM, Serdang, Selangor D.E, Malaysia
[2] Department of Food Technology, Faculty of Food Science and Technology, University of Putra Malaysia, 43400 UPM, Serdang, Selangor D.E, Malaysia
[3] Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, United States - Source
Journal of food protection. 2006, Vol 69, Num 8, pp 1913-1919, 7 p ; ref : 39 ref
- CODEN
- JFPRDR
- ISSN
- 0362-028X
- Scientific domain
- Food science technology
- Publisher
- International Association of Milk, Food and Environmental Sanitarians, Des Moines, IA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Oxalique acide Viande poulet Produit carné
- Keyword (en)
- Oxalic acid Chicken meat Meat product
- Keyword (es)
- Oxálico ácido Carne pollo Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18004995
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.4315/0362-028X-69.8.1913 
https://dx.doi.org/10.4315/0362-028X-69.8.1913
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