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Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system

Food science & technology, 2007-01, Vol.40 (7), p.1280-1286

2007

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Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett–Burman design

Food science & technology, 2008-01, Vol.41 (5), p.878-882

2008

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Degradation of inosine-5′-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature

Food science & technology, 2006-01, Vol.39 (6), p.627-632

2006

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Eggs chips prepared by using different millet flours as binders and changes in product quality during storage

Food control, 2008-02, Vol.19 (2), p.170-177

2008

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Emerging Technologies in Food Science: Focus on the Developing World

1st ed. 2020., 2020

Volltextzugriff (PDF)

Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass

Bioresource technology, 2007, Vol.98 (2), p.388-394

2007

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Pre-processed spice mix formulation and changes in its quality during storage

Food science & technology, 2006-08, Vol.39 (6), p.613-620

2006

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P-22: Intraoperative Localization of Type C Tracheoesophageal Fistula Using Bronchoscopic Cannulation

Diseases of the esophagus, 2016-04, Vol.29 (3), p.294-294

2016

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CHANGES IN QUALITY OF MINCED MEAT FROM GOAT DUE TO GAMMA IRRADIATION

Journal of muscle foods, 2008-10, Vol.19 (4), p.430-442

2008

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The Role of Helping Hands in Industrial Development from Stakeholders' Perception: A Survey Conducted At Vitthal Udyonagar in Anand District of Gujarat State, India

International journal of innovative research in science, engineering and technology, 2014-10, Vol.3 (10), p.16560-16569

2014

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Quality of buffalo meat burger containing legume flours as binders

Meat science, 2004, Vol.66 (1), p.143-149

2004

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Factors Influencing Target Market Criteria: A Survey Conducted in Industries at Vitthal Udyognagar in Anand District of Gujarat State, India

International journal of industrial engineering & production research, 2011-09, Vol.22 (3), p.213-220

2011

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Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta

International journal of food properties, 2009-01, Vol.12 (1), p.228-242

2009

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EFFECT OF CASEIN AND OAT FLOUR ON PHYSICOCHEMICAL AND OXIDATIVE PROCESSES OF COOKED CHICKEN KOFTA

Journal of food processing and preservation, 2011-06, Vol.35 (3), p.359-368

2011

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EFFECT OF CASEIN AND OAT FLOUR ON PHYSICOCHEMICAL AND OXIDATIVE PROCESSES OF COOKED CHICKEN KOFTA: EFFECT OF CASEIN AND OAT FLOUR

Journal of food processing and preservation, 2011-06, Vol.35 (3), p.359-368

2011

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Quality characteristics of fried broiler chicken prepared by two processing methods

Foodservice research international, 2004-04, Vol.14 (3), p.163-173

2004

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PREPARATION OF PROTEOLYTIC ACTIVITY RICH GINGER POWDER AND EVALUATION OF ITS TENDERIZING EFFECT ON SPENT-HEN MUSCLES

Journal of muscle foods, 2006-04, Vol.17 (2), p.174-184

2006

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A Process Development, Nutritional Facts, Sensory Properties and Storage Stability of Shelf Stable Egg Cube

Journal of Food Technology, 2011-01, Vol.9 (1), p.18-26

2011

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PREPARATION OF PROTEOLYTIC ACTIVITY RICH GINGER POWDER AND EVALUATION OF ITS TENDERIZING EFFECT ON SPENT‐HEN MUSCLES

Journal of muscle foods, 2006-04, Vol.17 (2), p.174-184

2006

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CHANGES IN QUALITY OF CHICKEN CURRY DURING FROZEN STORAGE

Journal of muscle foods, 2006-04, Vol.17 (2), p.141-154

2006

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QUALITY OF NUGGETS PREPARED FROM FRESH AND SMOKED SPENT LAYER CHICKEN MEAT

Journal of muscle foods, 2004-09, Vol.15 (3), p.195-204

2004

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Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System

American journal of food technology, 2008, Vol.3 (2), p.68-78

2008

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Design of a fuzzy expert system development shell

Proceedings for Operating Research and the Management Sciences, 1995, p.343-346

1995

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Structural parameters and X-ray Debye temperature determination study on copper-ferrite-aluminates

Solid state sciences, 2011-03, Vol.13 (3), p.539-547

2011

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Reflection/refraction of qP/qSV wave in layered self-reinforced media

Applied mathematical modelling, 2016-10, Vol.40 (19-20), p.8737-8749

2016

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Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system

Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett–Burman design

Degradation of inosine-5′-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature

Eggs chips prepared by using different millet flours as binders and changes in product quality during storage

Emerging Technologies in Food Science: Focus on the Developing World

Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass

Pre-processed spice mix formulation and changes in its quality during storage

P-22: Intraoperative Localization of Type C Tracheoesophageal Fistula Using Bronchoscopic Cannulation

CHANGES IN QUALITY OF MINCED MEAT FROM GOAT DUE TO GAMMA IRRADIATION

The Role of Helping Hands in Industrial Development from Stakeholders' Perception: A Survey Conducted At Vitthal Udyonagar in Anand District of Gujarat State, India

Quality of buffalo meat burger containing legume flours as binders

Factors Influencing Target Market Criteria: A Survey Conducted in Industries at Vitthal Udyognagar in Anand District of Gujarat State, India

Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta

EFFECT OF CASEIN AND OAT FLOUR ON PHYSICOCHEMICAL AND OXIDATIVE PROCESSES OF COOKED CHICKEN KOFTA

EFFECT OF CASEIN AND OAT FLOUR ON PHYSICOCHEMICAL AND OXIDATIVE PROCESSES OF COOKED CHICKEN KOFTA: EFFECT OF CASEIN AND OAT FLOUR

Quality characteristics of fried broiler chicken prepared by two processing methods

PREPARATION OF PROTEOLYTIC ACTIVITY RICH GINGER POWDER AND EVALUATION OF ITS TENDERIZING EFFECT ON SPENT-HEN MUSCLES

A Process Development, Nutritional Facts, Sensory Properties and Storage Stability of Shelf Stable Egg Cube

PREPARATION OF PROTEOLYTIC ACTIVITY RICH GINGER POWDER AND EVALUATION OF ITS TENDERIZING EFFECT ON SPENT‐HEN MUSCLES

CHANGES IN QUALITY OF CHICKEN CURRY DURING FROZEN STORAGE

QUALITY OF NUGGETS PREPARED FROM FRESH AND SMOKED SPENT LAYER CHICKEN MEAT

Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System

Design of a fuzzy expert system development shell

Structural parameters and X-ray Debye temperature determination study on copper-ferrite-aluminates

Reflection/refraction of qP/qSV wave in layered self-reinforced media

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