hypobromous acid has been researched along with lactic acid in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 2 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Brashears, MM; Brooks, JC; Echeverry, A; Liao, YT; Loneragan, GH; Martin, JN | 1 |
| Kalchayanand, N; Koohmaraie, M; Wheeler, TL | 1 |
2 other study(ies) available for hypobromous acid and lactic acid
| Article | Year |
|---|---|
Antimicrobial interventions for O157:H7 and non-O157 Shiga toxin-producing Escherichia coli on beef subprimal and mechanically tenderized steaks.
Topics: Animals; Anti-Infective Agents; Bromates; Cattle; Colony Count, Microbial; Cooking; Escherichia coli; Escherichia coli O157; Food Handling; Food Microbiology; Food Safety; Food Storage; Hot Temperature; Lactic Acid; Meat; Peracetic Acid; Shiga-Toxigenic Escherichia coli; Vacuum | 2015 |
Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin-Producing Escherichia coli and Salmonella.
Topics: Animals; Bromates; Cattle; Disinfectants; Escherichia coli O157; Food Handling; Food Preservation; Lactic Acid; Meat; Peracetic Acid; Salmonella; Shiga-Toxigenic Escherichia coli | 2016 |