Article Versions Notes

Kačániová M, Garzoli S, Ben Hsouna A, Ban Z, Elizondo-Luevano JH, Kluz MI, Ben Saad R, Haščík P, Čmiková N, Waskiewicz-Robak B, et al. Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica. Foods. 2024; 13(16):2512. https://doi.org/10.3390/foods13162512

Kačániová, Miroslava, Stefania Garzoli, Anis Ben Hsouna, Zhaojun Ban, Joel Horacio Elizondo-Luevano, Maciej Ireneusz Kluz, Rania Ben Saad, Peter Haščík, Natália Čmiková, Božena Waskiewicz-Robak, and et al. 2024. "Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica" Foods 13, no. 16: 2512. https://doi.org/10.3390/foods13162512

Kačániová, M., Garzoli, S., Ben Hsouna, A., Ban, Z., Elizondo-Luevano, J. H., Kluz, M. I., Ben Saad, R., Haščík, P., Čmiková, N., Waskiewicz-Robak, B., Kollár, J., & Bianchi, A. (2024). Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica. Foods, 13(16), 2512. https://doi.org/10.3390/foods13162512