Maqsood, Sajid <br/><br/>
Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts.  [electronic resource] 

 -  Animal science journal = Nihon chikusan Gakkaiho  Nov 2016 
 - 1433-1442 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1740-0929 
<br/><br/><label>Standard No.: </label>10.1111/asj.12607  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Camelus<br/>Catechin<br/>Chemical Phenomena<br/>Food Additives<br/>Food Microbiology<br/>Food Quality<br/>Food Storage--methods<br/>Lipid Peroxidation<br/>Meat Products--analysis<br/>Phoeniceae<br/>Plant Extracts<br/>Refrigeration<br/>Tannins<br/>Tea<br/>Time Factors