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

dc.date.accessioned	2020-10-21T06:45:12Z
dc.date.available	2020-10-21T06:45:12Z
dc.date.issued	2020
dc.date.issued	2020/04/28
dc.identifier.citation	Mol S, Cosansu S.,.Food Microbiol. 2020 Sep;90:103496. doi: 10.1016/j.fm.2020.103496. Epub 2020 Mar 30.
dc.identifier.uri	http://doi.org/10.1016/j.fm.2020.103496
dc.identifier.uri	https://hdl.handle.net/20.500.12619/71517
dc.description	PMID = 32336368
dc.relation.isversionof	10.1016/j.fm.2020.103496
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid
dc.type	article
dc.relation.journal	Food Microbiol
dc.identifier.doi	10.1016/j.fm.2020.103496
dc.contributor.author	Dogruyol H
dc.contributor.author	Mol S
dc.contributor.author	Cosansu S.
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi