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

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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

173

Citations

39

References

2003

Year

N. Botsoglou, Sophia H. Grigoropoulou, Evropi Botsoglou, A. Govaris

Lipid Analysisα-Tocopheryl AcetateFood AnalysisLipid OxidationCooked TurkeyFood EngineeringFood QualityFood PreservativesFood SafetyOxidative StressHealth Sciences

References

	Year	Citations

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