Green tea : A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C)

Journal article

Peer reviewed

K. V Kumudavally, H. S Phanindrakumar, Aisha Tabassum, K Radhakrishna and A. S Bawa

Food chemistry, Vol.107(1), pp.426-433

01/03/2008

Abstract

Biological and medical sciences

Coffee, tea and other stimulative beverage industries

Food additives

Food industries

Fundamental and applied biological sciences. Psychology

General aspects

1 Record Views

Title: Green tea : A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C)
Creators - without role: K. V Kumudavally - Defence Food Research Laboratory
H. S Phanindrakumar - Defence Food Research Laboratory
Aisha Tabassum - Defence Food Research Laboratory
K Radhakrishna - Defence Food Research Laboratory
A. S Bawa - Defence Food Research Laboratory
Publication Details: Food chemistry, Vol.107(1), pp.426-433
Publisher: Elsevier
Identifiers: 9931656508331
Academic Unit: Umm Al Qura University
Language: English
Resource Type: Journal article