Kačániová, M.; Čmiková, N.; Kluz, M.I.; Akacha, B.B.; Saad, R.B.; Mnif, W.; Waszkiewicz-Robak, B.; Garzoli, S.; Hsouna, A.B.
Anti-Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook–Chill Rabbit Meat. Foods 2024, 13, 200.
https://doi.org/10.3390/foods13020200
AMA Style
Kačániová M, Čmiková N, Kluz MI, Akacha BB, Saad RB, Mnif W, Waszkiewicz-Robak B, Garzoli S, Hsouna AB.
Anti-Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook–Chill Rabbit Meat. Foods. 2024; 13(2):200.
https://doi.org/10.3390/foods13020200
Chicago/Turabian Style
Kačániová, Miroslava, Natália Čmiková, Maciej Ireneusz Kluz, Boutheina Ben Akacha, Rania Ben Saad, Wissem Mnif, Bożena Waszkiewicz-Robak, Stefania Garzoli, and Anis Ben Hsouna.
2024. "Anti-Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook–Chill Rabbit Meat" Foods 13, no. 2: 200.
https://doi.org/10.3390/foods13020200
APA Style
Kačániová, M., Čmiková, N., Kluz, M. I., Akacha, B. B., Saad, R. B., Mnif, W., Waszkiewicz-Robak, B., Garzoli, S., & Hsouna, A. B.
(2024). Anti-Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook–Chill Rabbit Meat. Foods, 13(2), 200.
https://doi.org/10.3390/foods13020200
