Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage

Author： Govaris A.   Botsoglou N.   Papageorgiou G.   Botsoglou E.   Ambrosiadis I.  

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.55, Iss.2, 2004-03, pp. : 115-123

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