The inhibitory potential of feed supplementation with rosemary and/or α-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage
Keywords: باکتریهای اسیدلاکتیک; Rosemary; α-Tocopherol; Turkey breast; Lipid oxidation; Lactic acid bacteria; Enterobacteriaceae; Psychrotrophic bacteria