Fig. 4From: Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperatureEffect of MAP (40% CO2 + 60% N2) and essential oil on growth of indigenous microflora (TVC, total viable count and LAB, lactic acid bacteria in smoked turkey storage at different temperature (a 0 °C; b 5 °C; c 10 °C and d 15 °C)Back to article page