Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats
Sign Up to like & getrecommendations! Published in 2022 at "Poultry Science"
DOI: 10.1016/j.psj.2022.101793
Abstract: This study investigated the bactericidal effects of plasma-activated acetic acid (PAAA) on Salmonella Typhimurium and its impact on the physicochemical traits of chicken meat. Twenty milliliters of 0.8% (v/v) acetic acid (AA) was treated with… read more here.
Keywords: plasma activated; typhimurium; traits chicken; salmonella typhimurium ... See more keywords