Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071669889187
Reference22 articles.
1. Influence of oxidised dietary oil and antioxidant supplementation on membrane‐bound lipid stability in broiler meat
2. Stability of abdominal fat and meat of broilers: Relative effects of vitamin E, butylated hydroxytoluene and ethoxyquin1
3. Dietary Oils with Added Tocopherols: Effects on Egg or Tissue Tocopherols, Fatty Acids, and Oxidative Stability
4. Some further observations on the TBA test as an index of lipid oxidation in meats
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