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Meat 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 NaveenaBritish Poultry Science|July 27, 2001
Tenderisation of spent hen meat using ginger extractB M Naveena, S K MendirattaPoultry 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 KotaiahMeat 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 AnjaneyuluJournal of Food Science and Technology|May 8, 2014
Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperatureA R Sen, B M Naveena, M Muthukumar, et al.Journal of Food Science and Technology|September 24, 2015
Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork pattiesM Muthukumar, B M Naveena, S Vaithiyanathan, et al.Meat Science|December 15, 2010
Effects of salt and ammonium hydroxide on the quality of ground buffalo meatB M Naveena, A R Sen, M Muthukumar, et al.Meat Science|February 25, 2011
Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)S Vaithiyanathan, B M Naveena, M Muthukumar, et al.Meat Science|April 9, 2010
Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaksR Ramanathan, R A Mancini, B M Naveena, et al.Meat Science|November 9, 2011
Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken pattiesB M Naveena, A R Sen, S Vaithiyanathan, et al.Pageof 3