Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.

G Moschonas, I Geornaras, J D Stopforth, D Wach, Dale Woerner, K E Belk, Gary Smith, J N Sofos

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)M405-11
JournalDefault journal
StatePublished - Jul 1 2012


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