KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
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Antioxidant potential of curry (Murrayakoenigii L.) and mint(Menthaspicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. | 772 |
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Antioxidant potential of curry (Murrayakoenigii L.) and mint(Menthaspicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. | 23 | 62 | 67 | 67 | 102 | 89 |
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Food chemistry.pdf | 62 |
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