Publication | Open Access

Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage

Food ChemistryFood FermentationVacuum-packed Tuscan SausageFood MicrobiologyMicrobiologyEssential OilsAntimicrobial CompoundAntimicrobial OreganoMedicineAntimicrobial ResistanceFood SafetyHealth Sciences