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Anti-Salmonella activity of Thymus serpyllum essential oil in sous vide cook-chill rabbit meat
Title Anti-Salmonella activity of Thymus serpyllum essential oil in sous vide cook-chill rabbit meat [elektronický zdroj] / Miroslava Kačániová ... [et al.] Author-s Kačániová, Miroslava, ; SPUFZK32 (Author) Čmiková, Natália, ; SPUFZK32 (Author) Kluz, Maciej (Author) Akacha, Boutheina Ben (Author) Saad, Rania Ben (Author) Mnif, Wissem (Author) Waszkiewicz-Robak, Bożena (Author) Garzoli, Stefania (Author) Hsouna, Ben Anis (Author) Description ilustr., tab. Notes Popis urobený 19.2.2024. Vydané v rámci projektu APVV-20-0058, APVV SK-BY-RD-19-0014 . Bibliografické odkazy . https://doi.org/10.3390/foods13010070 In Foods [Online]. -- ISSN 2304-8158. -- Vol. 13, iss. 2 (2024), art. no. 200, [20] s. Category of Publication Activity ADC Category of Publication Activity V3 Subject-s králičie mäso materina dúška éterické oleje Salmonella enterica mikrobiologická kvalita sous vide (varenie) Country Switzerland Language English URL https://doi.org/10.3390/foods13020200 Database Agro-bibliography
Number of the records: 1