COMPARATIVE STUDY OF EFFICACY OF CLOVE, CINNAMON, BLACK PEPPER AND ROSEMARY ESSENTIAL OILS AS ANTIOXIDANTS IN EMU (Dromaius Novaehollandiae) MEAT BALLS

Authors

  • V Nithyalakshmi1* Author
  • Reshma S Nair2 Author

Published

2018-01-01

Issue

Vol. 7 No. 3 (2018)

Section

Articles

How to Cite

COMPARATIVE STUDY OF EFFICACY OF CLOVE, CINNAMON, BLACK PEPPER AND ROSEMARY ESSENTIAL OILS AS ANTIOXIDANTS IN EMU (Dromaius Novaehollandiae) MEAT BALLS. (2018). International Journal of Food and Nutritional Sciences, 7(3), 40-45. https://ijfans.org/index.php/Journal/article/view/554