Effects of essential oils on the survival of Salmonella enteritidis and Listeria monocytogenes on fresh atlantic salmons (Salmo salar) during storage at 2± 1° C

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Journal: Journal of Food Safety Year:2018 | Volume:38 | Issue:- Page(s): 0-0

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Title

Effects of essential oils on the survival of Salmonella enteritidis and Listeria monocytogenes on fresh atlantic salmons (Salmo salar) during storage at 2± 1° C

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Abstract

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Edible films based on chitosan-flaxseed mucilage: in vitro antimicrobial and antioxidant properties and their application on survival of food-borne pathogenic bacteria in raw minced trout fillets

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APA: Copy

. (2018). Effects of essential oils on the survival of Salmonella enteritidis and Listeria monocytogenes on fresh atlantic salmons (Salmo salar) during storage at 2± 1° C. Journal of Food Safety, 38(-), 0-0. SID. https://sid.ir/paper/759540/en

Vancouver: Copy

. Effects of essential oils on the survival of Salmonella enteritidis and Listeria monocytogenes on fresh atlantic salmons (Salmo salar) during storage at 2± 1° C. Journal of Food Safety[Internet]. 2018;38(-):0-0. Available from: https://sid.ir/paper/759540/en

IEEE: Copy

, “Effects of essential oils on the survival of Salmonella enteritidis and Listeria monocytogenes on fresh atlantic salmons (Salmo salar) during storage at 2± 1° C,” Journal of Food Safety, vol. 38, no. -, pp. 0–0, 2018, [Online]. Available: https://sid.ir/paper/759540/en

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