A. Hinton
Poultry Processing Unit and Swine Physiology Research Unit, Agricultural Research Service, United States Department of Agriculture, 950 College Station Road, Russell Research Center, Athens, GA, USA 30605
K. D. Ingram
Poultry Processing Unit and Swine Physiology Research Unit, Agricultural Research Service, United States Department of Agriculture, 950 College Station Road, Russell Research Center, Athens, GA, USA 30605
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How to cite this article
A. Hinton and K. D. Ingram, 2011. Influence of Ethylenediaminetetraacetic Acid (EDTA) on the Ability of Fatty Acids to Inhibit the Growth of Bacteria Associated with Poultry Processing. International Journal of Poultry Science, 10: 500-504.
DOI: 10.3923/ijps.2011.500.504
URL: https://scialert.net/abstract/?doi=ijps.2011.500.504
DOI: 10.3923/ijps.2011.500.504
URL: https://scialert.net/abstract/?doi=ijps.2011.500.504
aisha habeeb Reply
i wanted to ask that why only 0.5 M of fatty acid and 1M of KOH along with mM of edta has been taken in this study. and why citric acid has been used to neutralize the pH. why not any other acid.
and after mixing of all these compounds what was the reaction product formed out of it.