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Meat Science|November 9, 2011
Studies on tenderization and preparation of enrobed pork chunks in microwave ovenVasudev Garg, S K MendirattaMeat Science|November 9, 2011
Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rollsS Devatkal, S K MendirattaBritish Poultry Science|July 27, 2001
Tenderisation of spent hen meat using ginger extractB M Naveena, S K MendirattaMeat Science|November 9, 2011
Quality characteristics of loaves from buffalo meat, liver and vegetablesSuresh Devatkal, S K Mendiratta, N KondaiahFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 8, 2013
Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditionsRaj Narayan, S K Mendiratta, B G ManeJournal of Food Science and Technology|March 7, 2015
Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curryRaj Narayan, S K Mendiratta, B G ManeImmunology|October 1, 1996
Analysis of T-cell hybridomas with an unusual MHC class II-dependent ligand specificityS K Mendiratta, N Singh, V Bal, et al.Journal of Food Science and Technology|July 7, 2020
Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausagesHeena Sharma, S K Mendiratta, Ravi Kant Agarwal, et al.Meat Science|November 9, 2011
Development and quality evaluation of cooked buffalo tripe rollsM Anna Anandh, K Radha, V Lakshmanan, et al.Meat Science|November 9, 2011
Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)B M Naveena, S K Mendiratta, A S R AnjaneyuluPageof 5