Effect of dietary vitamin E supplementation on lipid and colour stability of chicken thigh meat
Nacim Zouari1*, Fatma Elgharbi1, Nahed Fakhfakh2, Abir Ben Bacha1, Youssef Gargouri1 and Nabil Miled1
1Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS, BP "1173" 3038 Sfax-Tunisia.
2Laboratoire de Génie Enzymatique et de Microbiologie, ENIS, BP "1173" 3038 Sfax, Tunisia.
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