Article Versions Notes

Kačániová M, Garzoli S, Ben Hsouna A, Bianchi A, Kluz MI, Elizondo-Luevano JH, Ban Z, Ben Saad R, Mnif W, Haščík P. The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat. Foods. 2024; 13(19):3107. https://doi.org/10.3390/foods13193107

Kačániová, Miroslava, Stefania Garzoli, Anis Ben Hsouna, Alessandro Bianchi, Maciej Ireneusz Kluz, Joel Horacio Elizondo-Luevano, Zhaojun Ban, Rania Ben Saad, Wissem Mnif, and Peter Haščík. 2024. "The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat" Foods 13, no. 19: 3107. https://doi.org/10.3390/foods13193107

Kačániová, M., Garzoli, S., Ben Hsouna, A., Bianchi, A., Kluz, M. I., Elizondo-Luevano, J. H., Ban, Z., Ben Saad, R., Mnif, W., & Haščík, P. (2024). The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat. Foods, 13(19), 3107. https://doi.org/10.3390/foods13193107