The combined effect of MAP and other barriers on the growth of Salmonella enteritidis in packaged chicken thighs under various storage conditions /
Salmonella enteritidis has recently emerged as a potential pathogen in poultry products. The growth of S. enteritidis in poultry is affected by several factors such as storage temperature, pH, water activity, modified atmosphere and the presence of preservatives. All of these factors may act alone o...
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| Format: | Others |
| Language: | en |
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McGill University
1996
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27269 |