Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate

C. HECER; B. H. ULUSOY SOuml;ZEN

doi:10.5897/AJAR11.714

African Journal of
Agricultural Research

Abbreviation: Afr. J. Agric. Res.
Language: English
ISSN: 1991-637X
DOI: 10.5897/AJAR
Start Year: 2006
Published Articles: 6655

Full Length Research Paper

Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate

C. HECER1* and B. H. ULUSOY SÖZEN2

1Karacabey Technical Vocational School of Higher Education Department of Food Technology, 16700, Uludag University, Karacabey, Bursa, Turkey. 2Nutrition and Dietetics Department, School of Health Sciences, Ä°stanbul Bilgi University, Ä°stanbul, Turkey.
Email: [email protected]

Article Number - 1CDFA0935907
Vol.6(16), pp. 3847-3852 , August 2011
https://doi.org/10.5897/AJAR11.714

Accepted: 22 July 2011
Published: 18 August 2011

Copyright © 2022 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.