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...
में बचाया:
मुख्य लेखकों: | , , , |
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स्वरूप: | पुस्तक |
प्रकाशित: |
Faculty of Applied Sciences,
2005.
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विषय: | |
ऑनलाइन पहुंच: | Link Metadata |
टैग: |
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इंटरनेट
Link Metadata3rd Floor Main Library
बोधानक: |
A1234.567 |
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प्रति 1 | उपलब्ध |