Citations in impact factor journals
ω-3 in meat products: benefits and effects on lipid oxidative stability Journal of the Science of Food and Agriculture Vol. 96, Issue 8, 2620, 2016 |
Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation Food Chemistry |
Citation to this article as recorded by
Yaldiz, G. and M. Ozguven, 2011. A study of yield and yield components of different ornamental pepper (Capsicum sp.) species and lines in cukurova ecological conditions. Pak. J. Biol. Sci., 14: 273-281. CrossRefDirect Link |
Citation to this article as recorded by
A Study of Yield and Yield Components of Different Ornamental Pepper (Capsicum sp.) Species and Lines in Cukurova Ecological Conditions Pakistan Journal of Biological Sciences Vol. 14, Issue 4, 273, 2011 |
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