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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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
| Được phát hành: |
Quezon City
C0llege of Home Economics, University of the Philippines
2009.
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