[1]
S. Amariei, M. Poroch-SeriÅ£an, G. Gutt, M. Oroian, and E. Ciornei, “ROSEMARY, THYME AND OREGANO ESSENTIAL OILS INFLUENCE ON PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL STABILITY OF MINCED MEAT”, J microb biotech food sci, vol. 6, no. 1, pp. 670–676, Aug. 2016.