Antioxidant effect of onion (Allium cepa) on lipid oxidation and sensory quality of cooked pork sausages - 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 (Proceedings of the 68th Annual Sessions - 2012. Part 1, 2012)
Keywords: Agricultural Sciences and Forestry; -