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%...
Saved in:
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!
|
Similar Items
-
Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.]
by: Ismail, Normah, et al.
Published: (2005) -
Synthesis of hydroxyapatite from fish bone (scomber scombrus) using thermal decomposition method / Suguna Jeganathan
by: Suguna, Jeganathan
Published: (2019) -
Indah Laundry / Ezrin Mohamad...[et al.]
by: Mohamad, Ezrin, et al.
Published: (2001) -
Understanding lifecycle trend of colour and trim for car interior design / Faten Ezrin Azhar
by: Ezrin Azhar, Faten
Published: (2016) -
Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration
by: Che Man, Yaakob, et al.
Published: (1998)