Combined effects of chlorine and thiamine dilauryl sulfate on reduction of Listeria monocytogenes in chicken breast and development of predictive growth models.

Oh, Se-Ra; Park, Shin Young; Ha, Sang-Do

Oh, Se-Ra; Park, Shin Young; Ha, Sang-Do.

Affiliation

Oh SR; School of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyunggido 456-756, Republic of Korea.
Park SY; School of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyunggido 456-756, Republic of Korea.
Ha SD; School of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyunggido 456-756, Republic of Korea sangdoha@cau.ac.kr.

Poult Sci ; 93(6): 1503-10, 2014 Jun.

Article de En | MEDLINE | ID: mdl-24879700

Sujet(s)
Mots clés

Listeria reduction; chicken breast; chlorine; predictive model; thiamine dilauryl sulfate

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Microbiologie alimentaire / Conservation aliments / Listeria monocytogenes / Viande / Antibactériens Type d'étude: Prognostic_studies / Risk_factors_studies Limites: Animals Langue: En Journal: Poult Sci Année: 2014 Type de document: Article Pays de publication: Royaume-Uni

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