The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
- 30 November 2003
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 65 (3), 1193-1200
- https://doi.org/10.1016/s0309-1740(03)00029-9
Abstract
No abstract availableKeywords
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