HIGHLIGHTS
- who: Heena Sharma from the University of Foggia, Italy have published the research work: Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products, in the Journal: (JOURNAL)
- what: The study showed that the sous vide method with the combination of EOs is an effective method and it can be used to protect the microbiota of turkey meat and L monocytogenes survival. In the study of Kunova et_al , the EOs from Citrus lemon and Cinnamomum camphora were used to treat the rainbow trout meat for evaluating the . . .
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