Antioxidant effect of onion (Allium cepa) on lipid oxidation and sensory quality of cooked pork sausages
| dc.contributor.author | Chandika,S.D.P.M.P..Department of Animal Science, Faculty of Agriculture, University of Peradeniya,,Peradeniya | |
| dc.contributor.author | Jayawardana,B.C..Department of Animal Science, Faculty of Agriculture, University of Peradeniya,,Peradeniya | |
| dc.contributor.author | Vidanarachchi,J.K..Department of Animal Science, Faculty of Agriculture, University of Peradeniya,,Peradeniya | |
| dc.contributor.author | Liyanage,R..Institute of Fundamental Studies, Hanthana Road,,Kandy | |
| dc.date.accessioned | 2026-07-13T18:27:07Z | |
| dc.date.issued | 2012 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2012/206B.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/11779 | |
| dc.language.iso | English | |
| dc.publisher | Proceedings of the 68th Annual Sessions - 2012. Part 1 | |
| dc.subject | Agricultural Sciences and Forestry | |
| dc.subject | - | |
| dc.title | Antioxidant effect of onion (Allium cepa) on lipid oxidation and sensory quality of cooked pork sausages | |
| dc.type | Article |