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Journal of Food Science and Technology|September 24, 2015
Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storageA R Sen, M Muthukumar, B M Naveena, et al.
British Poultry Science|November 5, 2005
Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meatA R Sen, B M Naveena, M Muthukumar, et al.
Meat Science|November 9, 2011
Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail displayB M Naveena, M Muthukumar, A R Sen, et al.
Meat Science|April 1, 2011
Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meatB M Naveena, M Kiran, K Sudhakar Reddy, et al.
British Poultry Science|June 5, 2013
Carcass characteristics, composition, physico-chemical, microbial and sensory quality of emu meatB M Naveena, A R Sen, M Muthukumar, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 9, 2016
Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausagesB M Naveena, Panjab S Khansole, M Shashi Kumar, et al.
Poultry Science|December 15, 2007
Biochemical and physicochemical changes in spent hen breast meat during postmortem agingS Vaithiyanathan, B M Naveena, M Muthukumar, et al.
Meat Science|November 3, 2018
Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries)M Kiran, B M Naveena, M Smrutirekha, et al.
Animal : an International Journal of Animal Bioscience|April 15, 2016
Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome characterizationM Kiran, B M Naveena, K S Reddy, et al.
Meat Science|June 8, 2013
Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken pattiesB M Naveena, S Vaithiyanathan, M Muthukumar, et al.
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