Development and quality assessment of pork sandwich spread incorporated with different levels of antioxidant mixture (BHA and BHT) during frozen storage (−18 ± 1°C)

Anurag Pandey, Ramesh Chandra Keshri, Yogesh Kumar
  • Nutrition & Food Science, November 2016, Emerald
  • DOI: 10.1108/nfs-04-2016-0047

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The following have contributed to this page: Dr YOGESH KUMAR