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Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage

Food chemistry, 2012-07, Vol.133 (2), p.467-472

2012

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A simple UV-Vis spectrophotometric method for determination of β-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets

Food science & technology, 2011-10, Vol.44 (8), p.1809-1813

2011

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G.P.194

Neuromuscular disorders : NMD, 2014-10, Vol.24 (9), p.868-868

2014

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Effect of Cinnamon ( Cinnamomum cassia ) Powder as a Phytobiotic Growth Promoter in Commercial Broiler Chickens

Animal nutrition and feed technology, 2014-09, Vol.14 (3), p.471

2014

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Quality of low-fat mozzarella cheese with different fat replacers

Acta alimentaria (Budapest), 2019-12, Vol.48 (4), p.441-448

2019

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Effects of incorporation of camel milk casein hydrolysate on quality characteristics of chevon patties

Indian journal of small ruminants, 2022-10, Vol.28 (2), p.358-364

2022

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Successful birth of India's first goat kid through laparoscopic artificial insemination technique using frozen-thawed semen

Indian journal of small ruminants, 2024-04, Vol.30 (1), p.186-189

2024

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Landscape of black sapphire ‘Kadaknath’ Indian chicken

Indian journal of poultry science, 2022, Vol.57 (3), p.207-213

2022

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Quality and Storage Stability of Bioactive Biodegradable Zein Protein Films Impregnated with Coliphages

International journal of current microbiology and applied sciences, 2019-08, Vol.8 (8), p.964-975

2019

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Storage quality evaluation of prebiotic enriched chicken meat kachori at ambient temperature

Indian journal of poultry science, 2019, Vol.54 (1), p.45

2019

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Economics of production of prebiotic enriched chicken meat kachori

Indian journal of poultry science, 2019, Vol.54 (1), p.73

2019

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Effect of fibre combination on quality characteristics of chevon patties

Indian journal of small ruminants, 2020, Vol.26 (1), p.97

2020

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EXTENDING THE SHELF LIFE OF DOCOSAHEXAENOIC ACID INCORPORATED CHEVON PATTIES USING BIOACTIVE BLOOD PEPTIDES AND DIFFERENT PACKAGING METHODS

Italian journal of food science, 2018-01, Vol.30 (5SI), p.72

2018

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Development of functional chicken nuggets with the incorporation of broken wheat and carrageenan

Indian journal of poultry science, 2016, Vol.51 (1), p.94

2016

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Development of functional chicken meat balls with the incorporation of cereal fibres and honey

Indian journal of poultry science, 2016, Vol.51 (2), p.196

2016

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EFFICACY OF GOAT LIVER TRYPTIC HYDROLYSATES AS PRESERVATIVE IN MEAT EMULSION

Italian journal of food science, 2018-01, Vol.30 (5SI), p.13

2018

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Differential abundance of sarcoplasmic proteome in beef inside and outside semimembranosus muscle

Meat science, 2014-01, Vol.96 (1), p.490-491

2014

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G.P.194: Intramuscular variation in mitochondrial functionality and sarcoplasmic proteome profile of bovine semimembranosus muscle

Neuromuscular disorders : NMD, 2014-10, Vol.24 (9-10), p.868-868

2014

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Economics of production of fibre incorporated spent hen meat cutlets

Indian journal of poultry science, 2016, Vol.51 (1), p.104

2016

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Quality Characteristics of Functional Spent Hen Meat Nuggets Incorporated with Amla ( Emblica officinalis ) Fruit Juice Powder

Journal of Animal Research, 2017-10, Vol.7 (5), p.965

2017

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Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato

Food science and technology international, 2011-06, Vol.17 (3), p.233-239

2011

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Effect of cooking methods and fat levels on the physico-chemical, processing, sensory and microbial quality of buffalo meat patties

Asian-australasian journal of animal sciences, 2010-10, Vol.23 (10), p.1380-1385

2010

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Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties

Asian-australasian journal of animal sciences, 2010, Vol.23 (10), p.1380-1385

2010

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Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage

A simple UV-Vis spectrophotometric method for determination of β-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets

G.P.194

Effect of Cinnamon ( Cinnamomum cassia ) Powder as a Phytobiotic Growth Promoter in Commercial Broiler Chickens

Quality of low-fat mozzarella cheese with different fat replacers

Effects of incorporation of camel milk casein hydrolysate on quality characteristics of chevon patties

Successful birth of India's first goat kid through laparoscopic artificial insemination technique using frozen-thawed semen

Landscape of black sapphire ‘Kadaknath’ Indian chicken

Quality and Storage Stability of Bioactive Biodegradable Zein Protein Films Impregnated with Coliphages

Storage quality evaluation of prebiotic enriched chicken meat kachori at ambient temperature

Economics of production of prebiotic enriched chicken meat kachori

Effect of fibre combination on quality characteristics of chevon patties

EXTENDING THE SHELF LIFE OF DOCOSAHEXAENOIC ACID INCORPORATED CHEVON PATTIES USING BIOACTIVE BLOOD PEPTIDES AND DIFFERENT PACKAGING METHODS

Development of functional chicken nuggets with the incorporation of broken wheat and carrageenan

Development of functional chicken meat balls with the incorporation of cereal fibres and honey

EFFICACY OF GOAT LIVER TRYPTIC HYDROLYSATES AS PRESERVATIVE IN MEAT EMULSION

Differential abundance of sarcoplasmic proteome in beef inside and outside semimembranosus muscle

G.P.194: Intramuscular variation in mitochondrial functionality and sarcoplasmic proteome profile of bovine semimembranosus muscle

Economics of production of fibre incorporated spent hen meat cutlets

Quality Characteristics of Functional Spent Hen Meat Nuggets Incorporated with Amla ( Emblica officinalis ) Fruit Juice Powder

Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato

Effect of cooking methods and fat levels on the physico-chemical, processing, sensory and microbial quality of buffalo meat patties

Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties

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