Antioxidant effect of onion (Allium cepa) on lipid oxidation and sensory quality of cooked pork sausages

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206B.pdf (150.95 KB)

Date

Authors

Chandika,S.D.P.M.P..Department of Animal Science, Faculty of Agriculture, University of Peradeniya,,Peradeniya

Jayawardana,B.C..Department of Animal Science, Faculty of Agriculture, University of Peradeniya,,Peradeniya

Vidanarachchi,J.K..Department of Animal Science, Faculty of Agriculture, University of Peradeniya,,Peradeniya

Liyanage,R..Institute of Fundamental Studies, Hanthana Road,,Kandy

Publisher

Proceedings of the 68th Annual Sessions - 2012. Part 1

Keywords

Agricultural Sciences and Forestry, -

URI

http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2012/206B.pdf
https://viduketha.nsf.gov.lk/handle/123456789/11779

Collections

Annual Session Proceedings – Abstracts