Open AccessThe supplementation with oregano oil does not affect the sensory quality of chicken meat
Author(s) -
María Doris Gómez-Sánchez,
Rosa Ma. Salinas-Hernández,
Fidel Ávila-Ramos,
María Magdalena García-Rodríguez,
Fidel Ulín-Montejo,
Rodolfo Osorio-Osorio,
Humberto GonzálezRíos
Publication year - 2016
Publication title -
nacameh
Language(s) - English
Resource type - Journals
ISSN - 2007-0373
DOI - 10.24275/uam/izt/dcbs/nacameh/2016v10n1/gomez
Subject(s) - affect (linguistics) , food science , sensory system , quality (philosophy) , biology , communication , psychology , philosophy , epistemology , neuroscience