The effect of oregano essential oil on chicken meat lipid oxidation and peroxidation
The study aimed to investigate and evaluate the oxidative stability of chicken thighs with skin stored in freezing conditions due to the effect of oregano essential oil for various times. The results were compared with a control group without the use of oregano essential oil. Samples of chicken thig...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2021-10-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1690 |