Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract-Reference-Cited by-同舟云学术

Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract

Author:

Ahmad Awais¹,Mahmood Nasir²,Hussain Muzzamal¹^ORCID,Aiman Umme³,Al-Mijalli Samiah H.⁴,Raza Muhammad Ahtisham¹^ORCID,Al Jbawi Entessar⁵^ORCID

Affiliation:

1. Department of Food Sciences, Government College University, Faisalabad, Pakistan

2. Department of Zoology, University of Central Punjab Bahawalpur Campus, Bahawalpur, Pakistan

3. Department of Food Science and Nutrition, Government College University, Faisalabad, Pakistan

4. Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia

5. Agricultural Extension Directorate, MAAR, Damascus, Syria

Funder

Abdulrahman University Researchers

Publisher

Informa UK Limited

Subject

Food Science

Link

Reference49 articles.

1. Study of the Nutritional and Biological Value of Meat Loaf from Chicken Meat and Chickpea Flour;Rebezov M.;Int. J. Mod. Agric,2021

3. Use of Natural Antioxidants in Poultry Meat;Candan T.;Celal Bayar University J. Sci,2017

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