Effect of ocimum sanctum linn (Tulsi) on the oxidative stability and storage quality of chicken sausages

Nutrition and Food Science

Volumn 45, Issue 4, 2015, Pages 510-523

  Bhat, Z F ^a   Kumar, Sunil ^a   Kumar, Lokesh ^a  

^a SHER E KASHMIR UNIVERSITY OF AGRICULTURAL SCIENCES AND TECHNOLOGY OF JAMMU   (India)

Author keywords

Chicken; Ocimum sanctum; Oxidative stability; Sausages; Storage quality

Indexed keywords

OCIMUM TENUIFLORUM;

EID: 84930862911     PISSN: 00346659     EISSN: 17586917     Source Type: Journal    
DOI: 10.1108/NFS-01-2015-0002     Document Type: Article

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