Antioxidant effects of ginger, garlic and onion aqueous extracts on 2-thiobarbituric acid reactive substances (2-TBARS) and total volatile basic nitrogen (TVB-N) content in chevon and pork during frozen storage
Lesten Eliez Chisomo Chatepa
Lesten Eliez Chisomo Chatepa
Basic Science Department, Faculty of Agriculture, Lilongwe University of Agriculture and Natural Resources, Bunda Campus, P. O. Box 219, Lilongwe, Malawi.
Food Science and Technology Department, Faculty of Food and Human Sciences, Lilongwe University of Agriculture and Natural Resources, Bunda Campus, P. O. Box 219, Lilongwe, Malawi.
Animal Science Department, Faculty of Agriculture, Lilongwe University of Agriculture and Natural Resources, Bunda Campus, P. O. Box 219, Lilongwe, Malawi.
