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Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins
Lactic Acid Citric Acid Acetic Acid Salmonella Typhimurium Total Plate Counts Coliforms
2016/4/12
The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organ...