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Meat Science|November 8, 2011
Meat emulsion functionality related to fat-protein ratio and selected dairy and cereal productsG S Mittal, W R UsborneMeat Science|November 9, 2011
Kinetics of hydration properties of meat emulsions containing various fillers during smokehouse cookingL R Correia, G S MittalMeat Science|November 9, 2011
Kinetics of pH and colour of meat emulsions containing various fillers during smokehouse cookingL R Correia, G S MittalMeat Science|November 8, 2011
Weight loss in frankfurters during thermal processingG S Mittal, J L BlaisdellCritical Reviews in Biotechnology|January 1, 1996
Electroporation of cell membranes: a reviewS Y Ho, G S MittalJournal of Applied Microbiology|February 6, 2008
Inactivation of human pathogens and spoilage bacteria on the surface and internalized within fresh produce by using a combination of ultraviolet light and hydrogen peroxideC Hadjok, G S Mittal, K WarrinerMeat Science|November 9, 2011
Radio frequency cooking of ground, comminuted and muscle meat productsL Laycock, P Piyasena, G S MittalUltrasonics|March 2, 2005
Estimation of ultrasound attenuation and dispersion using short time Fourier transformB Zhao, O A Basir, G S MittalJournal of Food Protection|July 18, 2001
Reduction in levels of Escherichia coli O157:H7 in apple cider by pulsed electric fieldsJ Iu, G S Mittal, M W GriffithsUltrasonics|May 3, 2003
A self-aligning ultrasound sensor for detecting foreign bodies in glass containersB Zhao, O A Basir, G S MittalPageof 1,120