Effect of dietary olive leaves and rosemary on microbial growth and lipid oxidation of turkey breast during refrigerated storage

South African Journal of Animal Science

Volumn 40, Issue 2, 2010, Pages 145-155

  Govaris, A ^a   Botsoglou, E ^a   Moulas, A ^b   Botsoglou, N ^c  

^a UNIVERSITY OF THESSALY   (Greece)

^b Department of Agronomy Technology Technological Educational Institution (TEI) of Thessaly   (Greece)

^c ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Antioxidant additives; Herbs; Meat quality; Spices; Turkey meat; tocopherol

Indexed keywords

EID: 77955016171     PISSN: 03751589     EISSN: None     Source Type: Journal    
DOI: 10.4314/sajas.v40i2.57287     Document Type: Article

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