Bactericidal Effect of Slightly Acidic Hypochlorous Water Combined with Sodium Caseinate against the Major Spoilage Bacteria of Fresh Chilled Meat
To investigate the bactericidal effect of slightly acidic hypochlorous water (SAHW) against Pseudomonas fragi and Pseudomonas fluorescens, the major spoilage bacteria of chilled meat and, more broadly, to improve its effectiveness in killing spoilage bacteria on the surface of chilled meat, we studi...
Main Author: | CHEN Qianru, ZHOU Yanfang, ZHAO Namula, ZHANG Jingjing, DONG Tungalag |
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Format: | Article |
Language: | English |
Published: |
China Food Publishing Company
2023-04-01
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Series: | Shipin Kexue |
Subjects: | |
Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-7-009.pdf |
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