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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
(Wiley, Hoboken, 2020)
The survival of Salmonella Enteritidis, S. Typhimurium, S. Infantis, and S. Montevideo in experimentally inoculated (10(6) CFU/g) minced pork meat containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of oregano ...