Effect of pimenta essential oil and peracetic acid as pre-grind dip treatments on emerging Salmonella, spoilage bacteria, and quality attributes of ground turkey during chilled storage
多香果精油和过氧乙酸作为研磨前浸泡处理对冷藏期间碎火鸡肉中沙门氏菌、腐败菌的滋生及品质特性的影响
期刊:Poultry Science
影响因子:4.2
doi:10.1016/j.psj.2025.104829
Manjankattil, Shijinaraj; Dewi, Grace; Peichel, Claire; Creek, Medora; Bina, Peter; Johnson, Timothy J; Cox, Ryan; Noll, Sally; Kollanoor Johny, Anup
