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...
Enregistré dans:
| Auteurs principaux: | , , , |
|---|---|
| Format: | Livre |
| Publié: |
Faculty of Applied Sciences,
2005.
|
| Sujets: | |
| Accès en ligne: | Link Metadata |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|