Antagonistic Effect of Fatty Acids Against Salmonella in Meat and Bone Meal
AUTOR(ES)
Khan, Mahmood
RESUMO
The purpose of this study was to determine whether fatty acids have an antagonistic effect on the growth and viability of Salmonella organisms. Thirty-two different lipid materials were used, utilizing a wide range of short and long free fatty acid chains expressed as per cent oleic acid.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=377701Documentos Relacionados
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