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Journal: Foods, 2024
Volume: 13
Number: 200
200
Article: Anti-Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook–Chill Rabbit Meat
Authors: by Miroslava Kačániová, Natália Čmiková, Maciej Ireneusz Kluz, Boutheina Ben Akacha, Rania Ben Saad, Wissem Mnif, Bożena Waszkiewicz-Robak, Stefania Garzoli and Anis Ben Hsouna
Link: https://www.mdpi.com/2304-8158/13/2/200

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