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

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

Animal and Food Sciences

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	M405-11
Journal	Default journal
State	Published - Jul 1 2012

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

author = "G Moschonas and I Geornaras and Stopforth, {J D} and D Wach and Dale Woerner and Belk, {K E} and Gary Smith and Sofos, {J N}",

year = "2012",

month = jul,

day = "1",

language = "English",

pages = "M405--11",

journal = "Default journal",

issn = "0022-1147",

publisher = "Journal of Food Science",

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T1 - Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.

AU - Moschonas, G

AU - Geornaras, I

AU - Stopforth, J D

AU - Wach, D

AU - Woerner, Dale

AU - Belk, K E

AU - Smith, Gary

AU - Sofos, J N

PY - 2012/7/1

Y1 - 2012/7/1

M3 - Article

SN - 0022-1147

SP - M405-11

JO - Default journal

JF - Default journal

ER -

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

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