Lemay, Marie-Josée <br/><br/>
Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model.  [electronic resource] 

 -  International journal of food microbiology  Oct 2002 
 - 217-26 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/s0168-1605(02)00014-4  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Colony Count, Microbial<br/>Cooking<br/>Escherichia coli--drug effects<br/>Food Handling<br/>Food Preservation--methods<br/>Food Preservatives--pharmacology<br/>Gram-Positive Asporogenous Rods--drug effects<br/>Hydrogen-Ion Concentration<br/>Lactobacillus--drug effects<br/>Meat Products--microbiology<br/>Mustard Plant<br/>Plant Extracts--pharmacology<br/>Plant Oils<br/>Sodium Lactate--pharmacology