Tenderizing and Antioxidant Effect of Ginger Extract on Sheep Meat

Journal of Food Science and Technology

Volumn 37, Issue 6, 2000, Pages 651-655

  Mendiratta, S K ^a   Anjaneyulu, A S R ^a   Lakshmanan, V ^a   Naveena, B M ^a   Bisht, G S ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant; Ginger; Physico chemical characteristics; Sensory qualities; Sheep meat; Tenderization

Indexed keywords

EID: 0347309405     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

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