BRITISH POULTRY SCIENCE, vol.55, no.2, pp.157-166, 2014 (Journal Indexed in SCI)
Article / Article
Title of Journal :
BRITISH POULTRY SCIENCE
1. An experiment was conducted to determine the individual and combined effects of two essential oils, oregano and garlic, on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat.