Enhance antibacterial effects of combination sodium diacetate and surfactant agent on Staphylococcus aureus and Escherichia coli and quality of fresh chilled ground pork
Staphylococcus aureus and Escherichia coli are important foodborne pathogenic bacteria and serious intimidations to human health worldwide. This study was to reduce and control growth of S. aureus and E. coli and the spoilage bacteria in fresh ground pork stored at 5 and 15°C using sodium diacetate...
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| Главные авторы: | , , |
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| Формат: | Journal Contribution |
| Язык: | English |
| Опубликовано: |
2020
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| Предметы: | |
| Online-ссылка: | http://agris.upm.edu.my:8080/dspace/handle/0/17242 |
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