Search Results - Figueroa-Velasco, J. L

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  1. 1
    Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

    Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat by Avila-Ramos, F, Pro-Martínez, A, Sosa-Montes, E, Cuca-García, J. M, Becerril-Pérez, C. M, Figueroa-Velasco, J. L, Narciso-Gaytán, C

    Published in Poultry science
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  2. 2
    Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat

    Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat by Avila-Ramos, F., Pro-Martínez, A., Sosa-Montes, E., Cuca-García, J. Manuel, Becerril-Pérez, C., Figueroa-Velasco, J. L., Ruiz-Feria, C. A., Hernández-Cázares, A. S., Narciso-Gaytán, C.

    Published in Poultry science
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  3. 3
    Productive performance and oxidative status of sheep fed diets supplemented with coffee pulp

    Productive performance and oxidative status of sheep fed diets supplemented with coffee pulp by Salinas-Rios, T., Ortega-Cerrilla, M.E., Sánchez-Torres-Esqueda, M.T., Hernández-Bautista, J., Díaz-Cruz, A., Figueroa-Velasco, J.L., Guinzberg-Perrusquía, R., Cordero-Mora, J.L.

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