MICROBIOLOGICAL QUALITY OF CHICKEN BREAST SOUS VIDE MEAT AFTER SALMONELLA ENTERICA SUBSP. ENTERICA AND PIMPINELLA ANISUM ESSENTIAL OIL
Miroslava Kačániová*, Katarína Fatrcová-Šrámková,
Marianna Schwarzová, Simona Kunová, Eva Tvrdá
Key words: Chicken breast meat, Sous vide, Temperature,
Salmonella enterica subsp. enterica, Anise essential oil, MALDI-TOF MS Biotyper.