
Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium, and post-processing film properties
Keywords: سالمونلا تیفی موریوم; High-pressure processing; Chicken meat; Cinnamon oil; Time-temperature-superposition; Listeria monocytogenes; Salmonella Typhimurium;