Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.]

This study was carried out to determine the potential effects of ginger and coriander on reducing lipid oxidation of cooked patties of Mackerel (Scomber scombrus) during refrigerated storage. Four treatments were used consisting offish + coriander (1 %), fish + ginger (1 %), fish + ginger (0.5%) + c...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Ismail, Normah (लेखक), W, Diana (लेखक), I, Norisuliana (लेखक), A, Nur Azura (लेखक)
स्वरूप: पुस्तक
प्रकाशित: Faculty of Applied Sciences, 2005.
विषय:
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3rd Floor Main Library

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