Showing results (1-10 of 10) with videos related to
Sort By:
Pageof 1
Meat Science|November 8, 2011
Lipid and haemoprotein oxidation in meat emulsionsM M Verma, V Paranjape, D A LedwardMeat Science|November 8, 2011
Lipid oxidation and metmyoglobin formation in sausages containing chickpea flourM M Verma, D A Ledward, R A LawrieMeat Science|November 8, 2011
Microbiological quality of sausages containing chickpea flour (Cicer arietinum)M M Verma, D A Ledward, R A LawrieTAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|December 7, 2013
Limitations of conventional regression analysis a proposed modificationM M Verma, G S Chahal, B R MurtyMeat Science|November 8, 2011
Utilization of chickpea flour in sausagesM M Verma, D A Ledward, R A LawrieMeat Science|November 8, 2011
Nutritional evaluation of sausages containing chick pea flour (Cicer arietinum)M M Verma, R J Neale, D A LedwardHeredity|December 1, 1976
Variation in a natural population of Schizophyllum commune. Variation within the extreme isolates for growth rateS Williams, M M Verma, J L Jinks, et al.Bollettino Chimico Farmaceutico|August 29, 2002
Bioavailability studies on fast release formulations of indomethacinM M Verma, M T Kumar, J Balasubramaniam, et al.TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|November 1, 2013
Comparative efficiency of four selection methods for deriving high-yielding lines in mungbean [Vigna radiata (L.) Wilczek]J S Gill, M M Verma, R K Gumber, et al.Meat Science|November 8, 2011
Effect of frozen storage of minced meats on the quality of sausages prepared from themM M Verma, A D Alarcon Rojo, D A Ledward, et al.Pageof 1