Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid
Control de Salmonella y Escherichia coli mediante el uso de quitosano y ácido láctico en filetes de pollo refrigerados Chitosan (0.5%, 1%, 2%), lactic acid 1%, and combination of chitosan 2% and lactic acid 1% were used as treatment of chicken fillets stored at 4°C to control Salmonella typhimurium...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2020.1772887 |