Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02454.x/fullpdf
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4. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage;Botsoglou;Meat Sci,2002
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