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	1.	Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature. [electronic resource] by Anang, D M Rusul, G Ling, Foo Hooi Bhat, Rajeev Producer: 20110309 In: International journal of food microbiology vol. 144 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Inhibitory effect of oxalic acid on bacterial spoilage of raw chilled chicken. [electronic resource] by Anang, D M Rusul, G Radu, Son Bakar, Jamilah Beuchat, L R Producer: 20060907 In: Journal of food protection vol. 69 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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