Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products

FERNANDO PEREZ RODRIGUEZANTONIO VALERO DIAZROSA MARÍA GARCÍA GIMENO2026-01-292026-01-29201710.1016/j.ijfoodmicro.2016.08.0032-s2.0-85000733244https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/27647Food ScienceMicrobiologyFood ScienceMicrobiologyApplication of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey productsresearch article