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Journal Articles

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Insha Kousar Kalem, Z.F. Bhat, Sunil Kumar, Reshan Mudiyanselage Jayawardena

Nutrition & Food Science (2018) 48 (4): 605–620.

https://doi.org/10.1108/NFS-10-2017-0212

Published: 26 June 2018

View article titled, Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

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Journal Articles

Asparagus racemosus: A newly proposed natural preservative for improved lipid oxidative stability and storage quality of meat products

Sabahu Noor, Z.F. Bhat, Sunil Kumar, Insha Kousar

Nutrition & Food Science (2017) 47 (5): 673–687.

https://doi.org/10.1108/NFS-03-2017-0060

Published: 11 September 2017

View article titled, Asparagus racemosus: A newly proposed natural preservative for improved lipid oxidative stability and storage quality of meat products

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