Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products
Possas, Arícia, Posada-Izquierdo, Guiomar D., Pérez-Rodríguez, Fernando, Valero, Antonio, García-Gimeno, Rosa M., Duarte, Marta C.T.Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2016.08.003
Date:
August, 2016
File:
PDF, 637 KB
english, 2016