Buffering effect of chicken skin and meat protects salmonella enterica strains against hydrochloric acid but not organic acid treatment
This study investigated the buffering effect of chicken skin and meat by determining changes in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and after incubation at refrigeration temperature with these two chicken components. In addition, the effects of organic...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
2014
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| Online Access: | http://hdl.handle.net/20.500.11937/19657 |