Amariei, S., Poroch-SeriÅ£an, M., Gutt, G., Oroian, M., & Ciornei, E. (2016). ROSEMARY, THYME AND OREGANO ESSENTIAL OILS INFLUENCE ON PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL STABILITY OF MINCED MEAT. Journal of Microbiology, Biotechnology and Food Sciences, 6(1), 670–676. https://doi.org/10.15414/jmbfs.2016.6.1.670-676