Sage Essential Oil as an Antimicrobial Agent against Salmonella enterica during Beef Sous Vide Storage

Sous-vide is a process comprising vacuum-sealing food, heating it to the desired temperature, and circulating it in a water bath in a sous vide machine. This cooking technique is increasingly common in homes and catering establishments due to its simplicity and affordability. However, manufacturers...

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Detalles Bibliográficos
Autores principales: Gál, Robert, Čmiková, Natália, Kačániová, Miroslava, Mokrejš, Pavel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670455/
https://www.ncbi.nlm.nih.gov/pubmed/38002229
http://dx.doi.org/10.3390/foods12224172

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670455/
https://www.ncbi.nlm.nih.gov/pubmed/38002229
http://dx.doi.org/10.3390/foods12224172

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