Antioxidant effect of curry leaf (Murraya koenigii) powder on quality of ground and cooked goat meat

International Food Research Journal

Volumn 18, Issue 2, 2011, Pages 563-569

  Das, A K ^a   Rajkumar, V ^a   Dwivedi, D K ^a  

^a CENTRAL INSTITUTE FOR RESEARCH ON GOATS   (India)

Author keywords

Antioxidant activity; Curry leaf powder; Free fatty acids; Goat meat; Quality

Indexed keywords

CAPRA HIRCUS; MURRAYA KOENIGII;

EID: 84935037242     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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