Microbiological quality of chicken breast meat after application of thyme and caraway essential oils

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...

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Bibliographic Details
Main Authors:	Simona Kunová, Lucia Zeleňáková, Ľubomír Lopašovský, Martin Mellen, Jozef Čapla, Peter Zajác, Miroslava Kačániová
Format:	Article
Language:	English
Published:	HACCP Consulting 2017-01-01
Series:	Potravinarstvo
Subjects:	chicken meat thyme caraway essential oils microorganisms
Online Access:	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/759

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