Effect of clove on stabilization of fish oil.

Revankar, G. D. (1973) Effect of clove on stabilization of fish oil. The Oils and Oilseeds Journal, 26 (4). pp. 8-9.

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Item Type:	Article
Uncontrolled Keywords:	clove, antioxidant effect, stabilisation, fish oil
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	CFTRI Resource Centres
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Oct 2021 04:09
Last Modified:	29 Oct 2021 04:09
URI:	http://ir.cftri.res.in/id/eprint/3857

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