The effect of oregano ( Origanum vulgare ) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere-Reference-Cited by-同舟云学术

The effect of oregano ( Origanum vulgare ) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere

Published:2019-11-10 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Boskovic Marija¹^ORCID,Djordjevic Jasna¹,Glisic Milica¹^ORCID,Ciric Jelena¹,Janjic Jelena¹,Zdravkovic Nemanja²,Krnjaic Dejan³,Baltic Milan Z.¹

Affiliation:

1. Faculty of Veterinary Medicine Department of Food Hygiene and Technology University of Belgrade Belgrade Serbia

2. Department of Bacteriology and Parasitology Scientific Veterinary Institute Belgrade Serbia

3. Faculty of Veterinary Medicine Department of Microbiology University of Belgrade Belgrade Serbia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14311

Reference75 articles.

1. Application of phytochemical extracts and essential oils in food products: A review;Adeyinka A.;International Journal of Biotechnology and Food Science,2015

2. Role of Slaughtering in Salmonella Spreading and Control in Pork Production

3. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage

4. Influence of packaging conditions on microbial and lipid oxidation in lamb meat

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