Antimicrobial effect of Salvia officinalis L. against selected group of bacteria isolated from chickens meat
The effect of Salvia officinalis L. essential oil as well as vacuum packaging in extending the shelf life of fresh chicken’s breast meat stored at 4 °C was investigated. In a preliminary experiment Salvia officinalis L. essential oil were used at concentrations 2% v/w while vacuum packaging. Microb...
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2013-10-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
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| Online Access: | http://spasb.ro/index.php/spasb/article/view/189 |