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.
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