PERLERA DE ESCALANTE, A. E.; BONILLA PORTILLO, J. M.; VENTURA VILLEGAS, F. K.; ALVARADO MARTÍNEZ, F. J. Determination of the minimum and maximum concentration of oregano extract (Origanum vulgare) as a natural substitute to preserve meat products. Producción Agropecuaria y Desarrollo Sostenible, [S. l.], v. 9, p. 47–62, 2021. DOI: 10.5377/payds.v9i0.11855. Disponível em: https://camjol.info/index.php/PAyDS/article/view/11855. Acesso em: 17 aug. 2024.