A. O. Olorunsanya
Department of Animal Production, University of Ilorin, Ilorin, Nigeria
E. O. Olorunsanya
Department of Agricultural Economics and Farm Management, University of Ilorin, Ilorin, Nigeria
O. T. Aliu
Department of Animal Production, University of Ilorin, Ilorin, Nigeria
R.M. O. Kayode
Department of Animal Production, University of Ilorin, Ilorin, Nigeria
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How to cite this article
A. O. Olorunsanya, E. O. Olorunsanya, O. T. Aliu and R.M. O. Kayode, 2009. Effects of Different Species of Pepper (Capsicum) on Oxidative Stability of Raw and Cooked Pork Patties. Pakistan Journal of Nutrition, 8: 1588-1591.
DOI: 10.3923/pjn.2009.1588.1591
URL: https://scialert.net/abstract/?doi=pjn.2009.1588.1591
DOI: 10.3923/pjn.2009.1588.1591
URL: https://scialert.net/abstract/?doi=pjn.2009.1588.1591