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Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C

✍ Scribed by D.M. Anang; G. Rusul; Jamilah Bakar; Foo H. Ling

No coin nor oath required. For personal study only.

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Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4&#xa0;°C