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Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

✍ Scribed by Avila-Ramos, F.; Pro-Martinez, A.; Sosa-Montes, E.; Cuca-Garcia, J. M.; Becerril-Perez, C. M.; Figueroa-Velasco, J. L.; Narciso-Gaytan, C.

Book ID: 125420441
Publisher: Poultry Science Association
Year: 2012
Tongue: English
Weight: 720 KB
Volume: 91
Category: Article
ISSN: 0032-5791
DOI: 10.3382/ps.2011-01731

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