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Volumn 121, Issue 1, 2010, Pages 17-22

Effect of dietary olive leaves and/or α-tocopheryl acetate supplementation on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage

Author keywords

Enterobacteriaceae; Lactic acid bacteria; Lipid oxidation; Olive leaves; Psychrotrophic bacteria; Tocopherol; Turkey breast

Indexed keywords

ALPHA TOCOPHEROL;

EID: 75749095501     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.083     Document Type: Article
Times cited : (54)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.