Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives-Reference-Cited by-同舟云学术

Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives

Published:2024-02-23 Issue:1 Volume:27 Page:352-366
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Usman Muhammad¹,Sahar Amna¹²,Ahmad Muhammad Haseeb³,Khan Muhammad Issa¹,Afzal Muhammad Faizan³,Rahman Hafiz Ubaid Ur⁴,Azhar Ali Muhammad²,Khalid Waseem⁵,Zubair Khalid Muhammad³,Madilo Felix Kwashie⁶

Affiliation:

1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

2. Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan

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

4. Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan

5. University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan

6. Department of Food Science and Technology, Ho Technical University, Ho, Ghana

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2317744

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