EFFECT OF NUTRITIONAL,MICROBIAL, ANTIOXIDANT ACTIVITY AND SENSORY QUALITIES OF CHICKEN MEAT SAUSAGES USING MORINGA, TEA AND CINNAMON LEAF POWDER

dc.contributor.author	I.D SUNETHRA, JAYALATH
dc.date.accessioned	2019-08-16T04:22:20Z
dc.date.available	2019-08-16T04:22:20Z
dc.date.issued	2019
dc.identifier.uri	http://www.digital.lib.esn.ac.lk/handle/123456789/4010
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture	en_US
dc.subject	Nutritional	en_US
dc.subject	Microbial	en_US
dc.subject	Antioxidant	en_US
dc.subject	Chicken Meat	en_US
dc.subject	Cinnamon Leaf	en_US
dc.title	EFFECT OF NUTRITIONAL,MICROBIAL, ANTIOXIDANT ACTIVITY AND SENSORY QUALITIES OF CHICKEN MEAT SAUSAGES USING MORINGA, TEA AND CINNAMON LEAF POWDER	en_US
dc.identifier.sslno	FAG621	en_US