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Updated: Jan 26, 2026

Preparation of High-Quality Fermented Fish Product
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Antioxidant Activity of Selected Spices Used in Fermented Meat Sausage

Bushra Al-Jalay1, Greg Blank1, Barry McCONNELL1

  • 1Department of Food Science, College of Agriculture, University of Baghdad, Abu-Ghraib, Iraq and Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.

Journal of Food Protection
|April 11, 2019
PubMed

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