Cite
HARVARD Citation
Bhat, Z. et al. (2015). Effect of Ocimum sanctum Linn (Tulsi) on the oxidative stability and storage quality of chicken sausages. Nutrition & food science. 45 (4), pp. 510-523. [Online].
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Bhat, Z. et al. (2015). Effect of Ocimum sanctum Linn (Tulsi) on the oxidative stability and storage quality of chicken sausages. Nutrition & food science. 45 (4), pp. 510-523. [Online].