Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment
SM Tan, SM Lee, GA Dykes - Food Control, 2014 - Elsevier
This study investigated the buffering effect of chicken skin and meat by determining changes
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …
[引用][C] Buffering effect of chicken skin and meat protects salmonella enterica strains against hydrochloric acid but not organic acid treatment
SM Tan, SM Lee, GA Dykes - Food Control, 2014 - espace.library.uq.edu.au
This study investigated the buffering effect of chicken skin and meat by determining changes
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …
[引用][C] Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment
SINMEI TAN, SUIMAE LEE, GA DYKES - Food control, 2014 - pascal-francis.inist.fr
Buffering effect of chicken skin and meat protects Salmonella enterica strains against
hydrochloric acid but not organic acid treatment CNRS Inist Pascal-Francis CNRS Pascal …
hydrochloric acid but not organic acid treatment CNRS Inist Pascal-Francis CNRS Pascal …
Buffering effect of chicken skin and meat protects salmonella enterica strains against hydrochloric acid but not organic acid treatment
S Tan, S Lee, G Dykes - Food Control, 2014 - espace.curtin.edu.au
This study investigated the buffering effect of chicken skin and meat by determining changes
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …
Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment
SM Tan, SM Lee, GA Dykes - Food Control, 2014 - research.monash.edu
This study investigated the buffering effect of chicken skin and meat by determining changes
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …
Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment
SM Tan, SM Lee, GA Dykes - Food Control, 2014 - infona.pl
This study investigated the buffering effect of chicken skin and meat by determining changes
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …