Open AccessLactic acid and acetic acid reduce Salmonella in fermented pig feed
Author(s) -
René L. van Winsen,
J. M. A. Snijders,
H.A.P. Urlings
Publication year - 1999
Publication title -
international conference on the epidemiology and control of biological, chemical and physical hazards in pigs and pork
Language(s) - English
Resource type - Conference proceedings
DOI - 10.31274/safepork-180809-1028
Subject(s) - salmonella , lactic acid , fermentation , acetic acid , food science , chemistry , bacteria , microbiology and biotechnology , biology , biochemistry , genetics