The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage
- 15 January 2002
- journal article
- Published by Elsevier in Meat Science
- Vol. 62 (2) , 259-265
- https://doi.org/10.1016/s0309-1740(01)00256-x
Abstract
No abstract availableKeywords
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