peracetic acid has been researched along with octanoic 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 |
|---|---|
| Hunt, MC; McDaniel, JA; Mohan, A; Pohlman, FW | 1 |
| Cap, M; Leotta, G; Mozgovoj, M; Signorini, M; Soteras, T; Sucari, A; Vaudagna, S | 1 |
2 other study(ies) available for peracetic acid and octanoic acid
| Article | Year |
|---|---|
Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef.
Topics: Animals; Anti-Bacterial Agents; Antioxidants; Caprylates; Cattle; Cold Temperature; Colony Count, Microbial; Food Preservation; Food Storage; Gram-Negative Bacteria; Lactates; Malates; Meat; Microbial Viability; Myoglobin; Peracetic Acid; Phosphates; Pigmentation; Protein Stability; Quality Control | 2012 |
Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid.
Topics: Animals; Caprylates; Cattle; Disinfectants; Food Contamination; Food Handling; Food Microbiology; Hypochlorous Acid; Lactic Acid; Peracetic Acid; Red Meat; Shiga-Toxigenic Escherichia coli | 2019 |