Modeling the Transfer of Salmonella Enteritidis during Slicing of Ready-to-Eat Turkey Products Treated with Thyme Essential Oil

ROSA MARÍA GARCÍA GIMENOFERNANDO PEREZ RODRIGUEZ2026-01-292026-01-29201610.1111/1750-3841.135062-s2.0-84994259487https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/27566Food ScienceFood ScienceModeling the Transfer of Salmonella Enteritidis during Slicing of Ready-to-Eat Turkey Products Treated with Thyme Essential Oilresearch article