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Shikha Ojha

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Food Chemistry|September 7, 2017
Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colourK Shikha Ojha, Daniel Granato, Gaurav Rajuria, et al.
Meat Science|June 1, 2017
Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meatK Shikha Ojha, Camila A Perussello, Carlos Álvarez García, et al.
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Showing results (11-20 of 12) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 12 results.
Food Chemistry|September 7, 2017
Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colourK Shikha Ojha, Daniel Granato, Gaurav Rajuria, et al.
Meat Science|June 1, 2017
Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meatK Shikha Ojha, Camila A Perussello, Carlos Álvarez García, et al.
Pageof 2