๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

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

โœ 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

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES