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|a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
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|a H 636.5
|b P875p
|2 21
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|a Rimini, Simone
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|a The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat
|h artículo de revista
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|a INDUSTRIA AVICOLA
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| 650 |
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|a CARNE DE POLLO
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| 650 |
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|a CALIDAD
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| 650 |
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|a HIERBAS
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| 650 |
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|a ANTIOXIDANTES
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| 700 |
1 |
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|a Petracci, Massimiliano
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|a Smith, Douglas P.
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|t Poultry Science. --
|g Vol. 93, no. 8 (ago. 2014) p. 2096-2102
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| 852 |
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|a Biblioteca Joaquín García Monge. Hemeroteca
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