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International Journal of Food Sciences and Nutrition Volume 58, 2007 - Issue 4
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The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat

N. A. Botsoglou Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, Thessaloniki, GreeceCorrespondence[email protected]
,
A. Govaris Laboratory of Hygiene of Foods of Animal Origin, School of Veterinary Medicine, University of Thessaly, Karditsa, Greece
,
I. Giannenas Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, Thessaloniki, Greece
,
E. Botsoglou Laboratory of Biological Chemistry, School of Medicine, Aristotle University, Thessaloniki, Greece
&
G. Papageorgiou Laboratory of Biological Chemistry, School of Medicine, Aristotle University, Thessaloniki, Greece
Pages 312-320 | Published online: 06 Jul 2009

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