ICAR Research Data Repository for Knowledge Management
In Vitro Study on the Effect of Lactic Acid and Sodium Chloride on Spoilage and Pathogenic Bacteria of Meat
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/318/
JFST-19-93 |
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| Title |
In Vitro Study on the Effect of Lactic Acid and Sodium Chloride on Spoilage and Pathogenic Bacteria of Meat
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| Creator |
Syed Ziauddin, K.
Rao, D.N. Amla, B. L. |
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| Subject |
29 Microbiological food
02 Bacteriology 28 Meat, Fish & Poultry |
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| Description |
In vitro studies demonstrated the growth inhibitory property of lactic acid on pathogenic bacteria. A combination of lactic acid and sodium chloride markedly enhanced the inhibitory effect against different species of bacteria responsible for microbial spoilage of meat and meat products as well as those causing meat-borne infections and intoxications. |
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| Date |
1993
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/318/1/JFST_30%283%29_204-207_1993.pdf
Syed Ziauddin, K. and Rao, D.N. and Amla, B. L. (1993) In Vitro Study on the Effect of Lactic Acid and Sodium Chloride on Spoilage and Pathogenic Bacteria of Meat. Journal of Food Science and Technology (India), 30 (3). pp. 204-207. |
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