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Journal of Food Science and Technology|September 24, 2015
Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storageSerlene Joseph, Manish K Chatli, Ashim K Biswas, et al.Journal of Food Science and Technology|April 21, 2015
Development of chitosan based edible films: process optimization using response surface methodologyTarun Pal Singh, Manish Kumar Chatli, Jhari SahooJournal of Food Science and Technology|February 5, 2014
Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oilRipudaman Singh, Manish K Chatli, Ashim K Biswas, et al.Journal of Food Science and Technology|June 2, 2015
Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bitesGauri Jairath, Manish K Chatli, Jhari Sahoo, et al.Journal of Food Science and Technology|August 13, 2014
Efficacy of pink guava pulp as an antioxidant in raw pork emulsionSerlene Joseph, Manish K Chatli, Ashim K Biswas, et al.Journal of Food Science and Technology|January 16, 2014
Quality and storability of chicken nuggets formulated with green banana and soybean hulls floursVinay Kumar, Ashim Kumar Biswas, Jhari Sahoo, et al.Journal of Food Science and Technology|March 7, 2015
Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodologyParminder Singh, Jhari Sahoo, Gopika Talwar, et al.Journal of Food Science and Technology|June 2, 2015
Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodologyAnshul Kumar Khare, Asim Kumar Biswas, S Balasubramanium, et al.Journal of Food Science and Technology|April 11, 2013
Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meatK Narsaiah, Shyam N Jha, Suresh K Devatkal, et al.Pageof 1