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%...
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| Format: | Thesis |
| Language: | English |
| Published: |
2003
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| Online Access: | https://ir.uitm.edu.my/id/eprint/53009/1/53009.pdf https://ir.uitm.edu.my/id/eprint/53009/ |
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