Açık Akademik Arşiv Sistemi

Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid

Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid

Dogruyol H; Mol S; Cosansu S.
URI: http://doi.org/10.1016/j.fm.2020.103496
https://hdl.handle.net/20.500.12619/71517
Date: 2020
2020/04/28

Description:

PMID = 32336368

Show full item record

Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)