Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

Poultry Science

Volumn 91, Issue 2, 2012, Pages 505-511

  Avila Ramos, F ^a   Pro Martinez A ^a   Sosa Montes, E ^b   Cuca Garcia J M ^a   Becerril Perez C M ^c   Figueroa Velasco, J L ^a   Narciso Gaytan C ^c  

^a Campus Montecillo ^*  (Mexico)

^b UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^c Amatlán de los Reyes ^*  (Mexico)

Author keywords

Chicken meat; Lipid oxidation; Oregano essential oil

Indexed keywords

GLYCINE MAX; ORIGANUM; ZEA MAYS;

EID: 84855978519     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2011-01731     Document Type: Article

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