Open AccessAntioxidative and antimicrobial effects of garlic in ground camel meat
Author(s) -
Hamid Reza Gheisari,
Vahid Ranjbar
Publication year - 2012
Publication title -
turkish journal of veterinary and animal sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 35
eISSN - 1303-6181
pISSN - 1300-0128
DOI - 10.3906/vet-1012-620
Subject(s) - butylated hydroxyanisole , garlic oil , food science , antimicrobial , chemistry , antioxidant , lipid oxidation , garlic powder , biochemistry , organic chemistry , raw material
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