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Critical Reviews in Food Science and Nutrition|June 11, 2014
Meat analog: a reviewO P Malav, S Talukder, P Gokulakrishnan, et al.Critical Reviews in Food Science and Nutrition|April 22, 2015
Meat analogues: Health promising sustainable meat substitutesPavan Kumar, M K Chatli, Nitin Mehta, et al.Veterinary World|April 7, 2016
Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loavesA Irshad, B D Sharma, S R Ahmed, et al.Journal of Food Science and Technology|February 8, 2019
Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion systemNiraj S Jagtap, Rajesh V Wagh, Manish K Chatli, et al.Critical Reviews in Food Science and Nutrition|October 15, 2015
Quality, functionality, and shelf life of fermented meat and meat products: A reviewPavan Kumar, M K Chatli, Akhilesh K Verma, et al.Pageof 1