Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products

Arícia Possas(University of Córdoba), Marta Cristina Teixeira Duarte(Hospital de São José), Rosa Marı́a Garcı́a-Gimeno(University of Córdoba), Guiomar Denisse Posada‐Izquierdo(University of Córdoba), Fernando Pérez‐Rodríguez(Zoetis (United States)), Antonio Valero(University of Córdoba)
International Journal of Food Microbiology
August 4, 2016
10.1016/j.ijfoodmicro.2016.08.003
Cited by 29

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