Published in
Springer Verlag, Journal of Food Measurement and Characterization, 1(12), p. 555-563
DOI: 10.1007/s11694-017-9667-2
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Polyphenolic composition, lipid peroxidation and antioxidant properties of chapli kebab during repeated frying process
Journal article published in 2017 by
Alam Zeb 
,
Iftikharul Haq
,
Iftikharul Haq
This paper was not found in any repository, but could be made available legally by the author.
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