Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.]

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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Bibliographic Details
Main Authors: Ismail, Normah, W, Diana, I, Norisuliana, A, Nur Azura
Format: Article
Language:English
Published: Faculty of Applied Sciences 2005
Subjects:
QK Botany
Vegetables
Nutrition. Foods and food supply
Online Access:https://ir.uitm.edu.my/id/eprint/11799/

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