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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. [electronic resource] by
- Boskovic, Marija
- Djordjevic, Jasna
- Ivanovic, Jelena
- Janjic, Jelena
- Zdravkovic, Nemanja
- Glisic, Milica
- Glamoclija, Natasa
- Baltic, Branislav
- Djordjevic, Vesna
- Baltic, Milan
Producer: 20180101
In:
International journal of food microbiology vol. 258
Availability: No items available.
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