Tolerance evaluation inSalmonella entericaserovar Typhimurium challenged with sublethal amounts ofRosmarinus officinalisL. essential oil or 1,8-cineole in meat model

Nelson J. Gomes-Neto, Isabelle S. Luz, Octavio L. Franco, Marciane Magnani, Evandro L. Souza
  • International Journal of Food Science & Technology, March 2014, Wiley
  • DOI: 10.1111/ijfs.12522

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http://dx.doi.org/10.1111/ijfs.12522

The following have contributed to this page: Octavio Franco and Professor Evandro Leite de Souza