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Rubia cordifolia based novel edible film for improved lipid oxidative and microbial stability of meat products

dc.contributor.authorSharma, Radhika
dc.contributor.authorBhat, Zuhaib F.
dc.contributor.authorKumar, Arvind
dc.contributor.authorKumar, Sunil
dc.contributor.authorBhatti, Muhammad Azher
dc.contributor.authorJayawardena, Reshan
dc.date.accessioned2021-08-25T12:12:43Z
dc.date.available2021-08-25T12:12:43Z
dc.date.created2021-06-28T13:03:08Z
dc.date.issued2021
dc.identifier.citationJournal of food processing and preservation. 2021, 45 (7), .en_US
dc.identifier.issn0145-8892
dc.identifier.urihttps://hdl.handle.net/11250/2771199
dc.language.isoengen_US
dc.titleRubia cordifolia based novel edible film for improved lipid oxidative and microbial stability of meat productsen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionsubmittedVersion
dc.source.pagenumber11en_US
dc.source.volume45en_US
dc.source.journalJournal of food processing and preservationen_US
dc.source.issue7en_US
dc.identifier.doi10.1111/jfpp.15654
dc.identifier.cristin1918895
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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