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LAB in minced pork contaminated with Salmonella spp treated with oregano essential oil packaged in vacuum and MAP
(University of Belgrade, 2018)
The survival of lactic acid bacteria (LAB) during 15 days was evaluated in minced pork experimentally contaminated with Salmonella spp. (106 CFU/g) which was treated with different concentrations (0%, 0.3%, 0.6% and 0.9%) ...