The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat-Reference-Cited by-同舟云学术

The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat

Published:2007-01 Issue:4 Volume:58 Page:312-320
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Botsoglou N. A.,Govaris A.,Giannenas I.,Botsoglou E.,Papageorgiou G.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/09637480701228583

Reference32 articles.

1. Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples

2. Rapid Gas Chromatographic Method for Simultaneous Determination of Cholesterol and α-Tocopherol in Eggs

3. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage

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

5. Antioxidant Activity of Dietary Oregano Essential Oil and α-Tocopheryl Acetate Supplementation in Long-Term Frozen Stored Turkey Meat

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