Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or a-tocopheryl acetate

British Poultry Science

Volumn 51, Issue 6, 2010, Pages 760-768

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

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF WESTERN MACEDONIA   (Greece)

^c UNIVERSITY OF THESSALY   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL;

ANIMAL; ANIMAL FOOD; ARTICLE; BACTERIAL LOAD; DIET SUPPLEMENTATION; EVALUATION; FOOD PRESERVATION; FREEZING; FUNCTIONAL FOOD; LIPID PEROXIDATION; METHODOLOGY; MICROBIOLOGY; OLIVE TREE; OREGANO; OXIDATION REDUCTION REACTION; PLANT LEAF; TURKEY (BIRD);

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMALS; BACTERIAL LOAD; DIETARY SUPPLEMENTS; FOOD PRESERVATION; FUNCTIONAL FOOD; LIPID PEROXIDATION; OLEA; ORIGANUM; OXIDATION-REDUCTION; PLANT LEAVES; REFRIGERATION; TURKEYS;

AVES; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ORIGANUM;

EID: 78650247751     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071668.2010.532771     Document Type: Article

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