Cholesterol Oxidation Products and Quality Attributes of NaCl_Reduced Beef Sausages Fortified With Honey

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dc.contributor.authorKazeem D. Adeyemi
dc.contributor.authorGlory D. Ajayi
dc.contributor.authorAhmed O. Salami
dc.contributor.authorRasheed O. Sulaimon
dc.contributor.authorChanporn Chaosap
dc.contributor.authorPanneepa Sivapirunthep
dc.date.accessioned2025-07-21T06:12:57Z
dc.date.issued2025-05-20
dc.identifier.doi10.1002/ejlt.70032
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14432
dc.subjectLipid Oxidation
dc.subject.classificationBee Products Chemical Analysis
dc.titleCholesterol Oxidation Products and Quality Attributes of NaCl_Reduced Beef Sausages Fortified With Honey
dc.typeArticle

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