Phytogenic antioxidants in processed chicken products
Consumer trends indicate an increasing demand for healthy food. This desire is closely linked with the use of natural ingredients. A small group of Malaysian researchers has compared the characteristics of various herbs and in particular their antioxidative properties.
This article can also be found at PPM, volume 1, no. 1
Get full access to all stories on Poultry World
This Premium article is exclusively available for subscribers
Obtain insights from exclusive interviews
Dive into articles covering trending industry topics
Get a glimpse into poultry farms worldwide
All the news is brought to you by experienced editors and experts from around the world
Nathalie
Kinsley
Fabian
Brockötter
Tony
McDougal
