The impact of feed supplementation with oregano essential oil and α-tocopheryl acetate on the microbial growth and lipid oxidation of turkey breast during refrigerated storage

in Towards a risk based chain control
Autor:innen:
A. Govaris 1Laboratory of Hygiene of Foods of Animal Origin, School of Veterinary Medicine, University of Thessaly, 43100 Karditsa, Greece

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E. Botsoglou 2Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, 54006 Thessaloniki, Greece

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P. Florou-Paneri 2Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, 54006 Thessaloniki, Greece

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A.N. Moulas 3Department of Animal Production, Technological Educational Institute, 41110 Larissa, Greece

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G. Papageorgiou 4Laboratory of Biological Chemistry, School of Medicine, Aristotle University, 54006 Thessaloniki, Greece

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Art:
Kapitel
Seiten:
293–295
DOI:
https://doi.org/10.3920/9789086865833_036

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