APPLICATION OF VINEGAR AS BIOPRESERVATIVE TO INHIBIT Salmonella typhimurium IN FRESH CHICKEN MEAT
Using natural preservative is a choice amid fears consumers to use a chemical preservative in food products including fresh meat. Acetic acid can be used as a preservative because of its ability to inhibit the growth of microbes. However, a strong smell and taste of the synthetic acetic acid limit i...
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| Автори: | , , |
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| Формат: | EJournal Article |
| Опубліковано: |
Faculty of Animal Science, Universitas Gadjah Mada,
2017-05-30.
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| Онлайн доступ: | Get Online |
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A1234.567 |
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| Примірник 1 | Доступно |