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Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature

Food ChemistryMicrobial InactivationShelf LifeFood SpoilagePhysiologyFood MicrobiologyFood PreservationMicrobiologyLactic AcidSpoilage OrganismsChicken BreastPoultry SciencePublic HealthFood TechnologyFood SafetyHealth Sciences