KAčáNIOVá, M.; PETROVá, J.; MELLEN, M.; ÄŒUBOň, J.; HAščíK, P.; HLEBA, L.; TERENTJEVA, M.; KUNOVá5, S.; BLAÅ¡KOVIčOVá, H. IMPACT OF ANISE (PIMPINELLA ANISUM) AND MINT (MENTHA PIPERITA) ESSENTIAL OILS TO MICROBIAL ACTIVITY IN CHICKEN MEAT. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. special issue 1 (Microbiology), p. 28–31, 2015. DOI: 10.15414/jmbfs.2015.4.special1.28-31. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8244. Acesso em: 12 may. 2024.