(Q50119531)

25 February 2018

title

Use of oleic acid to reduce the population of the bacterial flora of poultry skin. (English)

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25 February 2018

author name string

Hinton A Jr

series ordinal

1

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25 February 2018

Ingram KD

series ordinal

2

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25 February 2018

publication date

1 September 2000

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25 February 2018

Journal of Food Protection

published in

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25 February 2018

volume

63

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25 February 2018

issue

9

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25 February 2018

page(s)

1282-1286

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25 February 2018

Food poisoning and spoilage bacteria in poultry processing.

cites work

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-63.9.1282

Antimicrobial lipids: Natural and synthetic fatty acids and monoglycerides

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-63.9.1282

Relationship between serotypes of Salmonellae from hatcheries and rearing farms and those from processed poultry carcases.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-63.9.1282

Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-63.9.1282

Mechanisms of bacterial resistance to non-antibiotics: food additives and food and pharmaceutical preservatives

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-63.9.1282

10.4315/0362-028X-63.9.1282

21 January 2018

Identifiers

DOI

1 reference

25 February 2018

1 reference

25 February 2018