Antioxidant activity of selected spices used in fermented meat sausage.
1987
Al Jalay B. | Blank G. | McConnell B. | Al Khayat M.
AGROVOC Keywords
Bibliographic information
Pagination
v.25-27(1)
Other Subjects
Aptitude a la conservation; Aptitud para la conservacion; Epice; Produit fermente; Propiedades fisico quimicas; Propriete physico chimique
Language
English
Note
references.
Type
Journal Article; Journal Part
Source
Journal-of-food-protection (USA). (Jan 1987). v. 50(1) p. 25-27.
2012-11-15
AGRIS AP
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