“EVALUATION OF THE PHYSICO-CHEMICAL STABILITY OF RICE BRAN OIL AND ITS BLENDS FOR THE DEVELOPMENT OF FUNCTIONAL MEAT PRODUCTS”. International Journal of Food and Nutritional Sciences 2, no. 2 (January 1, 2013): 46–53. Accessed August 12, 2026. https://www.ijfans.org/index.php/Journal/article/view/82.