AMARIEI, S.; POROCH-SERIÅ£AN, M.; GUTT, G.; OROIAN, M.; CIORNEI, E. ROSEMARY, THYME AND OREGANO ESSENTIAL OILS INFLUENCE ON PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL STABILITY OF MINCED MEAT. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 1, p. 670–676, 2016. DOI: 10.15414/jmbfs.2016.6.1.670-676. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8504. Acesso em: 1 oct. 2026.