Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages
In: Nutrition & Food Science, Jg. 48 (2018-07-10), Heft 4, S. 605-620
Online
academicJournal
Zugriff:
Titel: |
Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages
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Autor/in / Beteiligte Person: | Kalem, Insha Kousar ; Bhat, Z.F. ; Kumar, Sunil ; Jayawardena, Reshan Mudiyanselage |
Link: | |
Zeitschrift: | Nutrition & Food Science, Jg. 48 (2018-07-10), Heft 4, S. 605-620 |
Veröffentlichung: | 2018 |
Medientyp: | academicJournal |
ISSN: | 0034-6659 (print) |
DOI: | 10.1108/NFS-10-2017-0212 |
Sonstiges: |
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