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Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere

Microbial ContaminationFoodborne IllnessMinced Pork MeatFood MicrobiologySensory PropertiesMicrobiologyFoodborne HazardMedicineThyme Essential OilAntimicrobial ResistanceFood SafetyMeat Packaging