Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage
Background. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potential against spoilage and pathogenic microorganisms in meat and meat products. The aim of this study was to investigate the influence of oregano EO on the inhibition of Salmonella Enteritidis, Listeria monocytoge...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Texto completo: | http://hdl.handle.net/10400.14/27391 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/27391 |