Open AccessEffect of Garlic (Allium Sativum) on Duck Sausage Quality during Refrigerated Storage
Author(s) -
Muthia Dewi,
Nurul Huda,
Easa. A. M
Publication year - 2014
Publication title -
international journal on advanced science, engineering and information technology/international journal of advanced science, engineering and information technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 22
eISSN - 2460-6952
pISSN - 2088-5334
DOI - 10.18517/ijaseit.4.3.389
Subject(s) - allium sativum , butylated hydroxytoluene , food science , thiobarbituric acid , chemistry , antioxidant , garlic powder , mold , lipid oxidation , butylated hydroxyanisole , composition (language) , botany , biology , lipid peroxidation , raw material , biochemistry , organic chemistry , linguistics , philosophy