The dependence of growth inhibition of Salmonella Typhimurium and Listeria monocytogenes by oregano or thyme essential oils on the chemical composition of minced pork

Published: 10-10-2019| Version 1 | DOI: 10.17632/hzt4cr9xzc.1
Contributor:
Radka Hulankova

Description

The dataset includes inhibition data used for modelling and full specification of essential oils used in this study.

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