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Effect of essential oils of oregano (Origanum vulgare), thyme (Thymus vulgaris), orange (Citrus sinensis var. Valencia) in the vapor phase on the antimicrobial and sensory properties of a meat emulsion inoculated with Salmonella enterica Luna-Guevara J.J., Rivera-Hernández M., Arenas-Hernández M.M.P. and Luna-Guevara M.L. Department of Food Engineering, Faculty of Chemical Engineering, Benemerita Autonomous University of Puebla, Mexico 2 Research Center in Microbiological Sciences, Postgraduate in Microbiology, Institute of Sciences, Benemerita Autonomous University of Puebla. Street 18 south and San Claudio Avenue, Zip Code 72570, Puebla, Mexico

food research

Effect of essential oils of oregano (Origanum vulgare), thyme (Thymus vulgaris), orange (Citrus sinensis var. Valencia) in the vapor phase on the antimicrobial and sensory properties of a meat emulsion inoculated with Salmonella enterica