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The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage

✍ Scribed by N.A. Botsoglou; S.H. Grigoropoulou; E. Botsoglou; A. Govaris; G. Papageorgiou

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of dietary oregano essential

✍ N.A. Botsoglou; E. Christaki; D.J. Fletouris; P. Florou-Paneri; A.B. Spais 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 249 KB

Effect of dietary α-tocopheryl acetate s

✍ F.M. Higgins; J.P. Kerry; D.J. Buckley; P.A. Morrissey 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 869 KB

Inhibition of lipid oxidation in long-te

✍ N.A. Botsoglou; D.J. Fletouris; P. Florou-Paneri; E. Christaki; A.B. Spais 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 157 KB

Effect of dietary rosemary and α-tocophe

✍ L. Haak; K. Raes; S. Van Dyck; S. De Smet 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 168 KB

The inhibitory potential of feed supplem

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EFFECTIVENESS OF CLOVE ESSENTIAL OIL AND

✍ HOSSEIN TAJIK; AZRA FARHANGFAR; MEHRAN MORADI; SEYED MEHDI RAZAVI ROHANI 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 344 KB