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



Ismail, Normah and W, Diana and I, Norisuliana and A, Nur Azura (2005) Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.]. Science Letters, 2 (1). pp. 71-77. ISSN 1675-7785

Abstract

Metadata

Uncontrolled Keywords: Mackerel, oxidation, coriander, ginger
Subjects: Q Science > QK Botany
S Agriculture > SB Plant culture > Vegetables
T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: Faculty of Applied Sciences
Depositing User: Staf Pendigitalan 1
Date Deposited: 30 Apr 2015 00:49
Last Modified: 07 Sep 2016 02:13

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Filename: AJ_NORMAH I. SL 05.pdf

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