The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere

✍ Scribed by Agnieszka Nowak; Danuta Kalemba; Lucjan Krala; Malgorzata Piotrowska; Agata Czyzowska

• Book ID: 118446428
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 187 KB
• Volume: 32
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/j.fm.2012.05.001