Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Submitted: 29 January 2016
Accepted: 6 April 2016
Published: 3 August 2016
Accepted: 6 April 2016
Abstract Views: 1099
PDF: 561
HTML: 167
HTML: 167
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
1.
D’Amato S, Mazzarrino G, Rossi C, Serio A, Chaves López C, Celano GV, Paparella A. Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere. Ital J Food Safety [Internet]. 2016 Aug. 3 [cited 2024 Apr. 20];5(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/5785
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.