Effect of the addition of different acids and propyl gallate dips on colonisation of aged poultry with E. Coli, Staphylococcus areus and Salmonella
Propyl gallate dips of poultry meat are common in order to prevent rancidity or oxidation. According to the purple color of meat that has iron contamination, propyl gallate is always used with acid. However, the antimicrobial effect might be enhanced. Propyl gallate was used always the same amount o...
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| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-33947577187&partnerID=40&md5=9c21cdde90837834174144ad8986d83e http://cmuir.cmu.ac.th/handle/6653943832/530 |
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| Institution: | Chiang Mai University |
| Language: | English |