Decontamination of Chicken Breasts Using Organic Acids and Lauricidin
Lauricidin, lactic and oxalic acids were evaluated for their effectiveness in reducing and inhibiting the growth of predominant spoilage and pathogenic microorganisms. Chicken breasts (150 - 200 g each) of freshly slaughtered chickens were purchased from a local wet market and analysed within 2 h...
Saved in:
Main Author: | Anang, Daniel Mensah |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2005
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/6354/1/FSTM_2005_2.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Surface decontamination of fresh-cut pennywort (Centella asiatica L.) leaves through pulsed light technology and acidic electrolysed water
by: Rosli, Siti Zaharah
Published: (2022) -
Effects of sugar types and organic acids used on heterocylic amines (HCAs) formation in marinated chicken satay
by: Hasnol, Nur Diyana Syamim
Published: (2014) -
The studies and improvement of ventilation system in the paint shop /
by: Abdul Rashid bin Mohd. Ali
Published: (2008) -
Bioconversion of Palm Oil Mill Effluent for the Production of Organic Acids and Polyhydroxyalkanoates
by: Abdul Rahman, Nor' Aini
Published: (2000) -
Utilisation of food wastes for the production of organic acids and bioplastics
by: Abdul Wahab, Norrizan
Published: (2003)