Authors: ALUR MD KAMAT AS DOKE SN NAIR PM

Citation: Md. Alur et al., DEVELOPMENT OF RADICIDATION PROCESS FOR ERADICATING SALMONELLA AND STAPHYLOCOCCUS FROM PORK MEAT-PRODUCTS, Journal of Food Science and Technology, 35(1), 1998, pp. 15-20

Authors: VENUGOPAL V DOKE SN THOMAS P

Citation: V. Venugopal et al., VISCOSITY AND STABILITY OF STRUCTURAL PROTEINS OF IRRADIATED INDIAN MACKEREL, Journal of food science, 63(4), 1998, pp. 648-651

Authors: ALUR MD DOKE SN WARRIER SB NAIR PM

Citation: Md. Alur et al., BIOCHEMICAL METHODS FOR DETERMINATION OF SPOILAGE OF FOODS OF ANIMAL ORIGIN - A CRITICAL-EVALUATION, Journal of Food Science and Technology, 32(3), 1995, pp. 181-188

Authors: VENUGOPAL V DOKE SN NAIR PM

Citation: V. Venugopal et al., GELATION OF SHARK MYOFIBRILLAR PROTEINS BY WEAK ORGANIC-ACIDS, Food chemistry, 50(2), 1994, pp. 185-190

Authors: ALUR MD WARRIER SB DOKE SN NAIR PM

Citation: Md. Alur et al., ROLE OF BACTERIAL PROTEOLYSIS IN THE SPOILAGE OF IRRADIATED FLESH FOODS, Journal of food biochemistry, 17(6), 1994, pp. 419-432

Authors: DOKE SN WARRIER SB ALUR MD VENUGOPAL V NAIR PM

Citation: Sn. Doke et al., PROTEASE SECRETION BY RESTING CELLS OF AEROMONAS-HYDROPHILA AS A POSSIBLE MODE OF SURVIVAL IN FLESH FOODS, Journal of Food Science and Technology, 31(6), 1994, pp. 476-479