About this document
Effect of Kiam (Cotylelobium Lanceolatum Craib) Wood Extract On The Haemoglobin Mediated Lipid Oxidation of Washed Asian Sea Bass Mince 2011 Food and Bio Process Technology by Sajid Dijas is a document available to read on EtoBox.
Ethanolic kiam wood extract (EKWE; 12 0.05% and 0.1%, w / w) on the retardation of haemoglobin-mediated lipid oxidation of washed Asian sea bass mince stored in ice up to 10 days was investigated. Samples containing haemmoglobin without and with oil added had the highest intensity of fishy odour, compared to those treated with EKWE (0.05% and 0.1%) and the control sample (
- Author
- Sajid Dijas
- Language
- EN