Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

Author: Kumudavally K.  

Publisher: Springer Publishing Company

ISSN: 0022-1155

Source: Journal of Food Science and Technology, Vol.48, Iss.4, 2011-08, pp. : 466-471

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content