Antioxidative activity of garlic and coriander in cooked Patties of mackerel (Scomber scombrus) during refrigerated storage / Ezrin Niza Ghazalli

The comparative antioxidant activity of garlic and coriander on the susceptibility of cooked mackerel patties to lipid oxidation was investigated. Fresh fish purchased from wet hypermarket, were trimmed to remove bones, skin, head, viscera and the fish was minced. The minced fish was treated with 1%...

Full description

Saved in:
Bibliographic Details
Main Author: Ghazalli, Ezrin Niza
Format: Thesis
Language:English
Published: 2003
Subjects:
Online Access:https://ir.uitm.edu.my/id/eprint/53009/1/53009.pdf
https://ir.uitm.edu.my/id/eprint/53009/
Tags: Add Tag
No Tags, Be the first to tag this record!