The inhibitory potential of feed supplementation with rosemary and/or α-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage

LWT

Volumn 40, Issue 2, 2007, Pages 331-337

  Govaris, Alexandros ^a   Florou Paneri, Panagiota ^b   Botsoglou, Evropi ^b   Giannenas, Ilias ^b   Amvrosiadis, Ioannis ^b   Botsoglou, Nikolaos ^b  

^a UNIVERSITY OF THESSALY   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Enterobacteriaceae; Lactic acid bacteria; Lipid oxidation; Psychrotrophic bacteria; Rosemary; Turkey breast; Tocopherol

Indexed keywords

BACTERIA; CARBOXYLIC ACIDS; FOOD STORAGE; REFRIGERATION;

ENTEROBACTERIACEAE; LACTIC ACID BACTERIA (LAB); LIPID OXIDATION; PSYCHROTROPHIC BACTERIA; ROSEMARY; TOTAL VIABLE COUNTS (TVC); TURKEY BREAST; Α-TOCOPHEROL;

FOOD PRODUCTS;

BACTERIA; FOOD; FOOD STORAGE; LACTIC ACID;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ROSMARINUS OFFICINALIS;

EID: 33749240798     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.10.006     Document Type: Article

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