Effect of dietary olive leaves (Olea europaeaL.) on lipid and protein oxidation of refrigerated storedn-3-enriched pork-Reference-Cited by-同舟云学术

Effect of dietary olive leaves (Olea europaeaL.) on lipid and protein oxidation of refrigerated storedn-3-enriched pork

Author:

Botsoglou Evropi¹,Govaris Alexander¹,Pexara Andreana¹,Ambrosiadis Ioannis²,Fletouris Dimitrios²

Affiliation:

1. Laboratory of Hygiene of Foods of Animal Origin; Faculty of Veterinary Medicine; University of Thessaly; 43100 Karditsa Greece

2. Department of Hygiene and Technology of Food of Animal Origin; Faculty of Veterinary Medicine; Aristotle University; 54124 Thessaloniki Greece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference34 articles.

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