BIOCHEMICAL STUDIES ON EXTRACTS OF SOME EGYPTIAN AND SOUTH AFRICAN SPICES
hayat hashem abdel sattar;
Abstract
Spices have been used to season food since time immemorial , its
kike not only as flavoring agente but also certain spices prolonged the
forage period of foods by a bactcriostauc activity and us antioxidanl
properties f being natural foods stuffs to consumers who tend to question
the safety of synthetic food additives .
kike not only as flavoring agente but also certain spices prolonged the
forage period of foods by a bactcriostauc activity and us antioxidanl
properties f being natural foods stuffs to consumers who tend to question
the safety of synthetic food additives .
Other data
| Title | BIOCHEMICAL STUDIES ON EXTRACTS OF SOME EGYPTIAN AND SOUTH AFRICAN SPICES | Other Titles | دراسات بيوكيميائيه على مستخلصات بعض التوابل فى مصر وجنوب افريقيا | Authors | hayat hashem abdel sattar | Issue Date | 2001 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| B17396.pdf | 860.06 kB | Adobe PDF | View/Open |
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