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Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and α-tocopheryl acetate supplementation

Food ChemistryNutritionLipid AnalysisFood PreservativesBiochemistryLipid NutritionAnimal NutritionMedicineFeed AdditiveLipid OxidationChicken MeatMetabolismPharmacologyα-Tocopheryl Acetate SupplementationPoultry ScienceOxidative StressHealth Sciences