| http://www.w3.org/ns/prov#value | - Attempts have made to pasteurize poultry meat by treating the meat with a solution containing agents such as lactic acid, acetic acid, sodium carbonate, sodium borate, sodium chloride, potassium hydroxide, chlorine and EDTA. All 6 treatments, except sodium borate, sodium chloride, and sodium carbonate, reduced the visual acceptability of the meat.
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