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Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat Cover

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Annals of Animal Science
Volume 21 (2021): Issue 3 (July 2021)
By: Magdalena Michalczyk,  Paweł Satora,  Joanna Banaś and  Grzegorz Fiutak  
Open Access
|Aug 2021

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DOI: https://doi.org/10.2478/aoas-2020-0106 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 1133 - 1147
Submitted on: Aug 26, 2020
|
Accepted on: Oct 15, 2020
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Published on: Aug 5, 2021
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
volatile aroma compounds,
essential oil,
poultry meat,
storage,
antioxidative effect
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2021 Magdalena Michalczyk, Paweł Satora, Joanna Banaś, Grzegorz Fiutak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

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