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 October 2019| Version 1 | DOI: 10.17632/hzt4cr9xzc.1
Contributor:
Radka HulankovaDescription
The dataset includes inhibition data used for modelling and full specification of essential oils used in this study.
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Institutions
Veterinarni a Farmaceuticka Univerzita v Brne Fakulta veterinarni hygieny a ekologie
Categories
Food Microbiology