Coşansu Akdemir, Serap
(SPRINGER, 2012)
Chicken leg and breast meat samples inoculated with Salmonella enteritidis [4-5 log most probable number (MPN)/cm(2)] were dipped into lactic acid (LA; 1% and 3%) and acetic acid (AA; 1% and 2%) solutions for 10 min. After ...