The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat

Bibliographic Details
Main Author:	Rimini, Simone
Other Authors:	Petracci, Massimiliano, Smith, Douglas P.
Format:	Article
Language:	Spanish
Subjects:	INDUSTRIA AVICOLA CARNE DE POLLO CALIDAD HIERBAS ANTIOXIDANTES

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