[1]
A. Olorunsanya, E. Olorunsanya, O. Aliu, and R. Kayode, “Effects of Different Species of Pepper (Capsicum) on Oxidative Stability of Raw and Cooked Pork Patties”, Pak. J. Nutr., vol. 8, no. 10, pp. 1588–1591, Sep. 2009, doi: 10.3923/pjn.2009.1588.1591.