Oxidative stability of cnicken thigh meat after treatment of abies alba essential oil
<table style="height: 458px;" border="0" cellspacing="0" cellpadding="0" width="498" align="left"><tbody><tr><td height="458" align="left" valign="top"><p>In the present work, the...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2015-12-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/523 |