Microbiological Quality of Deer Meat Treated with Essential Oil <i>Litsea cubeba</i>
The present study aimed to evaluate deer meat microbiological quality when treated with essential oil (EO) from <i>Litsea cubeba</i> (dissolved in rapeseed oil at concentrations 0.5 and 1%), in combination with vacuum packaging during 20 days of storage of meat at 4 °C. Total viable coun...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/12/18/2315 |