Fig. 7From: Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperatureChange of pH and redox values of modified atmosphere packaging smoked turkey with essential oil and stored at a, 0 °C; b, 5 °C; c, 10 °C and d, 15 °CBack to article page
