Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat

Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat

ABSTRACT This study aimed to determine the effect of monolaurin, acetic acid, and ethylenediaminetetraacetic acid (EDTA) on the thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken breast meat. The optimum concentration of monolaurin necessary to significantly reduce E. coli count...

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Bibliographic Details
Main Author: Dela Fuente, Ma. Cecilia A.
Other Authors: Cornago, Djanna F.
Format: Thesis
Language:English
Published: Quezon City C0llege of Home Economics, University of the Philippines 2009.
Subjects:
Food preservatives.