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Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage

Microbial ContaminationFoodborne IllnessYogurt-based MarinadeCamel Meat ChunksFood MicrobiologyMicrobiologyEssential OilsFoodborne HazardFood Safety