A. Bali
Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, 37, K. B. Sarani, Kolkata-700037, India
Sudip Kumar Das
Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, 37, K. B. Sarani, Kolkata-700037, India
Anupam Khan
Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, 37, K. B. Sarani, Kolkata-700037, India
Dipanwita Patra
Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, 37, K. B. Sarani, Kolkata-700037, India
S. Biswas
Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, 37, K. B. Sarani, Kolkata-700037, India
D. Bhattacharyya
Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, 37, K. B. Sarani, Kolkata-700037, India
PDF Fulltext XML References Citation
How to cite this article
A. Bali, Sudip Kumar Das, Anupam Khan, Dipanwita Patra, S. Biswas and D. Bhattacharyya, 2011. A Comparative Study on the Antioxidant and Antimicrobial Properties of Garlic and Coriander on Chicken Sausage. International Journal of Meat Science, 1: 108-116.
DOI: 10.3923/ijmeat.2011.108.116
URL: https://scialert.net/abstract/?doi=ijmeat.2011.108.116
DOI: 10.3923/ijmeat.2011.108.116
URL: https://scialert.net/abstract/?doi=ijmeat.2011.108.116