WEAK ORGANIC ACIDS IN FOOD TECHNOLOGY
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Date
2015
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Abstract
Weak organic acids are frequently used as an inexpensive and effective intervention to reduce
number and prevalence of bacterial pathogens on food products. Of all organic acids
evaluated in the literature, acetic and lactic acid are found to be the most acceptable.
Description
TNV_IJSET_2015_4(1)164-166
Keywords
Veterinary Science