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MARQUES PINO, L., CAVALEIRO, C., CASTILHO PhD, M. da C., BISMARA REGITANO D´ARCE PhD, M.A., DA SILVA TORRES, E.A. and RAMOS, F. 2013. The use of natural antioxidants (oregano and sage) to reduce hexanal production in precooked chicken during chill storage. Vitae. 20, 2 (Oct. 2013), 105–110. DOI:https://doi.org/10.17533/udea.vitae.13691.