Fig. 5From: Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperatureSurvival of Listeria monocytogenes in VP, MAP and MAP-EO smoked turkey at a 0 °C; b 5 °C; c 10 °C and d 15 °CBack to article page