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, İstanbul Bilgi University, İstanbul, Turkey.
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