Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid
Hande Doğruyol, Sühendan Mol, Serap Coşansu
Topics & Concepts
Listeria monocytogenesCitric acidSous videFood scienceEssential oilChemistryAntimicrobialBiologyBacteriaOrganic chemistryGeneticsEssential Oils and Antimicrobial ActivityListeria monocytogenes in Food SafetyMicrobial Inactivation Methods