Showing results (1-10 of 64) with videos related to
Sort By:
Pageof 7
British Poultry Science|July 27, 2001
Tenderisation of spent hen meat using ginger extractB M Naveena, S K MendirattaMeat Science|November 9, 2011
Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)B M Naveena, S K Mendiratta, A S R AnjaneyuluMeat Science|November 9, 2011
Studies on tenderization and preparation of enrobed pork chunks in microwave ovenVasudev Garg, S K MendirattaMeat Science|November 9, 2011
Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rollsS Devatkal, S K MendirattaMeat Science|April 9, 2010
Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storageSuresh K Devatkal, B M NaveenaMeat Science|November 9, 2011
Quality characteristics of loaves from buffalo meat, liver and vegetablesSuresh Devatkal, S K Mendiratta, N KondaiahFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 8, 2013
Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditionsRaj Narayan, S K Mendiratta, B G ManeJournal of Food Science and Technology|March 7, 2015
Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curryRaj Narayan, S K Mendiratta, B G ManePoultry Science|June 22, 2019
Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilersS K Devatkal, B M Naveena, T KotaiahImmunology|October 1, 1996
Analysis of T-cell hybridomas with an unusual MHC class II-dependent ligand specificityS K Mendiratta, N Singh, V Bal, et al.Pageof 7