La suplementación con aceite de orégano no afecta la calidad sensorial de la carne de pollo
Poultry is a popular but perishable food. Beneficial effects of essential oils (EOs) in the diet of broilers have been studied to protect against spoilage and lipid oxidation. However, even if their impact on sensory quality is regarded as minor, consumption of EOs with poultry meat would have negat...
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| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=6015224 |
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Sin Etiquetas, Sea el primero en etiquetar este registro!
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