Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage (Q44777268)
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scientific article published in March 2004
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English | Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage |
scientific article published in March 2004 |
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Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage (English)
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Govaris A
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Botsoglou N
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Papageorgiou G
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Botsoglou E
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Ambrosiadis I
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1 March 2004
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55
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115-123
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