Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat
ABSTRACT This study aimed to determine the effect of monolaurin, acetic acid, and ethylenediaminetetraacetic acid (EDTA) on the thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken breast meat. The optimum concentration of monolaurin necessary to significantly reduce E. coli count...
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Resource Type: | Thesis |
Language: | English |
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Quezon City
C0llege of Home Economics, University of the Philippines
2009.
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Subjects: |
College of Home Economics (UP Diliman)
Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
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HE-1833T | LG 993.5 2009 F66 / D45 | Archives Section | Room-use Only | On-Shelf |