Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatmentSIN MEI TAN; SUI MAE LEE; DYKES, Gary A et al.Food control. 2014, Vol 42, pp 329-334, issn 0956-7135, 6 p.Article

Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatmentSIN MEI TAN; SUI MAE LEE; DYKES, Gary A et al.Food research international. 2014, Vol 66, pp 417-423, issn 0963-9969, 7 p.Article