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

Food Research International

Volumn 36, Issue 3, 2003, Pages 207-213

  Botsoglou, N A ^a   Fletouris, D J ^a   Florou Paneri, P ^a   Christaki, E ^a   Spais, A B ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Tocopherol; Dietary supplementation; Frozen chicken meat; Lipid oxidation; Oregano essential oil

Indexed keywords

DERIVATIVES; LIPIDS; OILS AND FATS; OXIDATION;

CHICKEN MEATS;

MEATS;

GALLUS GALLUS; ORIGANUM VULGARE;

EID: 0037227537     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00095-9     Document Type: Article

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