URN:NBN:SI:DOC-6QVLDI7A2008Cabadaj, RudolfMarcinčák, SlavomírPopelka, PeterŠoltýsová, Lýdiadocuments/doc/6/URN_NBN_SI_doc-6QVLDI7A_001.pdfdocuments/doc/6/URN_NBN_SI_doc-6QVLDI7A_001.txt245articlestr. 61-661580-40032951034URN:NBN:SI:doc-6QVLDI7AengVeterinarska fakultetaSlovenian veterinary researchInCantioksidantiAntioxidantsBacteriological techniquesbrojlerjiDrug effectsFood analysisMeatmesoMicrobiologyoksidacija maščoboriganoperutninarstvoPoultryprehranski dodatkiAntioxidative effect of oregano supplemented to broilers on oxidative stability of poultry meat