Potassium Sorbate Dip as a Method of Extending Shelf Life and Inhibiting the Growth of Salmonella and Staphylococcus aureus on Fresh, Whole Broilers
Open Access
- 1 April 1980
- journal article
- Published by Elsevier in Poultry Science
- Vol. 59 (4) , 726-730
- https://doi.org/10.3382/ps.0590726
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Development of Antimicrobial Agents for the Extension of Poultry Shelf-LifePoultry Science, 1978
- Antimicrobial Efficacy of a Potassium Sorbate Dip on Freshly Processed PoultryJournal of Food Protection, 1978
- Microbiological problems of poultry at refrigerator temperatures—a reviewJournal of the Science of Food and Agriculture, 1976
- A Review of Microbiological Aspects of Poultry ProcessingWorld's Poultry Science Journal, 1971
- SURVIVAL OF SALMONELLA TYPHIMURIUM IN COLD-PACK-CHEESE FOOD DURING REFRIGERATED STORAGE1Journal of Milk and Food Technology, 1970
- Acids as Poultry Meat PreservativesPoultry Science, 1965