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...

Full description

Bibliographic Details
Main Authors: Khaled M. El-Khawas, Bassam H. Mashat, Osama A. Attala, Gehan M. A. Kassem
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:CyTA - Journal of Food
Subjects:
Online Access:http://dx.doi.org/10.1080/19476337.2020.1772887