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eNauka >  Results >  Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere
Title: Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere
Authors: Bošković, Marija  ; Đorđević, Jasna  ; Ivanović, Jelena; Janjić, Jelena  ; Zdravković, Nemanja  ; Glišić, Milica  ; Glamočlija, Nataša  ; Baltić, Branislav  ; Đorđević, Vesna  ; Baltić, Milan Ž. 
Issue Date: 2017
Publication: International Journal of Food Microbiology
ISSN: 0168-1605 International Journal of Food Microbiology Search Idenfier
Publisher: Amsterdam: Elsevier
Type: Article
Collation: vol. 258 str. 58-67
DOI: 10.1016/j.ijfoodmicro.2017.07.011
WoS-ID: 000410012500007
Scopus-ID: 2-s2.0-85026271264
PMID: 28759796
URI: https://enauka.gov.rs/handle/123456789/266691
https://vet-erinar.vet.bg.ac.rs/handle/123456789/1481
https://reponivs.nivs.rs/handle/123456789/337
Project: Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-31034)
M-category: 
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