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The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere.
Food Microbiol. 2012 Oct;32(1):212-6. doi: 10.1016/j.fm.2012.05.001. Epub 2012 May 18.
Food Microbiol. 2012.
PMID: 22850396
Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products.
Nowak A, Czyzowska A, Efenberger M, Krala L.
Nowak A, et al. Among authors: krala l.
Food Microbiol. 2016 Oct;59:142-9. doi: 10.1016/j.fm.2016.06.004. Epub 2016 Jun 7.
Food Microbiol. 2016.
PMID: 27375255
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