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%) +...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Applied Sciences
2005
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| Subjects: | |
| Online Access: | http://ir.uitm.edu.my/id/eprint/11799/1/AJ_NORMAH%20I.%20SL%2005.pdf http://ir.uitm.edu.my/id/eprint/11799/ |
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