Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment
- Author
- SIN MEI TAN1 ; SUI MAE LEE1 ; DYKES, Gary A1
[1] School of Science, Monash University, Jalan Lagoon Selatan, Bandar Sunway, 46150, Selangor, Malaysia - Source
Food control. 2014, Vol 42, pp 329-334, 6 p ; ref : 3/4 p
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Buffering effect Chicken meat Hydrochloric acid Organic acids Salmonella
- Keyword (fr)
- Acide chlorhydrique Acide organique Peau Salmonella Souche Traitement Viande poulet Bactérie Enterobacteriaceae Produit carné
- Keyword (en)
- Hydrochloric acid Organic acids Skin Salmonella Strain Treatment Chicken meat Bacteria Enterobacteriaceae Meat product
- Keyword (es)
- Ácido chlorhídrico Acido orgánico Piel Salmonella Cepa Tratamiento Carne pollo Bacteria Enterobacteriaceae Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28422860
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
10.1016/j.foodcont.2014.02.031 
https://dx.doi.org/10.1016/j.foodcont.2014.02.031
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