The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of...
The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere
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English
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The survival of Salmonella Enteritidis, S. Typhimurium, S. Infantis, and S. Montevideo in experimentally inoculated (106 CFU/g) minced pork meat containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of oregano (Origanum vulgare) essential oil (OEO) packaged under vacuum or MAP (30%O2/50%CO2/20%N2) were evaluated within 15 days of refrigerat...
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The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere
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TN_cdi_crossref_primary_10_1111_jfpp_14311
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_14311
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.14311
