Activity of caprylic acid, carvacrol, e-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.
Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN. Activity of caprylic acid, carvacrol, e-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products. J Food Sci. 2012 Jul; 77(7):M405-11.