Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere.
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J. Janjic | M. Boskovic | M. Baltic | M. Glisic | J. Djordjevic | N. Zdravković | J. Ivanović | B. Baltić | V. Djordjević | N. Glamočlija | J. Ivanovic | J. Djordjević