Ethyl lauroyl arginate (LAE) is usually used as an antimicrobial for Ready-to-eat poultry products, hence I was wondering if there were some resources to understand it's use better in Raw poultry products.
http://www.fao.org/fileadmin/templates/agns/pdf/jecfa/cta/69/Ethyl_Lauroyl_arginate.pdf
Check http://library.health.go.ug/download/file/fid/1896
Also check http://www.fao.org/3/i1133e/i1133e.pdf
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