Oxidative stability of chicken thigh meat after treatment of fennel and savory essential oils
In the present work, the effect of the fennel and savory essential oils on oxidative stability of chicken thigh muscles during chilled storage was investigated. In the experiment were used chickens of hybrid combination Cobb 500 after 42 days of the fattening period. The obtained fresh chicken thigh...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2016-05-01
|
| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/2212 |