The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse
This study evaluated the effects of ozonated water (0.2, 0.5, and 1 ppm) alone with different exposure times (5, 10, and 15 min) and combinations of ozonated water (0.2, 0.5, and 1 ppm) with 1% Lactic acid during 10 min exposure for control of <em>Escherichia coli </em>(As a Gram-Negati...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2016-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68137_9817e11138bc15dd6400780a1a52a40a.pdf |