Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat

Title
Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat
Authors
Keywords
Cellulosic pads, Emulsions, Essential oils, Oregano, Thyme, meat
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 305, Issue -, Pages 108246
Publisher
Elsevier BV
Online
2019-06-11
DOI
10.1016/j.ijfoodmicro.2019.108246

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