WEAK ORGANIC ACIDS IN FOOD TECHNOLOGY

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dc.contributor.authorYasothai, R
dc.contributor.authorGiriprasad, R
dc.contributor.authorTANUVAS
dc.date.accessioned2020-08-12T11:51:38Z
dc.date.available2020-08-12T11:51:38Z
dc.date.issued2015
dc.descriptionTNV_IJSET_2015_4(1)164-166en_US
dc.description.abstractWeak 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810150737
dc.keywordsWeak organic acids, Food Technologyen_US
dc.language.isoenen_US
dc.pages164-166en_US
dc.relation.ispartofseries;1
dc.subjectVeterinary Scienceen_US
dc.titleWEAK ORGANIC ACIDS IN FOOD TECHNOLOGYen_US
dc.title.alternativeInternational Journal of Science, Environment and Technologyen_US
dc.typeArticleen_US
dc.volume4en_US
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