ShareTHE USE OF PROPYLENE GLYCOL AND/OR LACTIC ACID IN CHILL WATER FOR REDUCING SALMONELLAE ON BROILERS.
Author(s) : IZAT A. L.
Type of article: Article
Summary
THE CORRECT PROPORTIONS OF PROPYLENE GLYCOL AND LACTIC ACID EFFECTIVELY CONTROL SALMONELLA LEVELS IN CARCASSES. HOWEVER, THIS RESULTS IN SKIN DISCOLOURATION AND A NAUSEATING SUGAR ODOUR, WHICH DO NOT DECREASE WITH TIME. (Bibliogr. int. CDIUPA, FR., 90-267890.
Details
- Original title: THE USE OF PROPYLENE GLYCOL AND/OR LACTIC ACID IN CHILL WATER FOR REDUCING SALMONELLAE ON BROILERS.
- Record ID : 1992-0226
- Languages: English
- Source: J. Food Process. Preserv. - vol. 14 - n. 5
- Publication date: 1990
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