Microbiological quality of chicken breast meat after application of thyme and caraway essential oils
<p>The aim of the present study was to evaluate the effect of selected types of antimicrobial essential oils to the various groups of microorganisms during storage of chicken meat. The samples of chicken breast meat were used in the experiment. The number of lactobacilli, <em>Pseudomonas...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2017-01-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/759 |