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Results:
1-8
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Results: 8
Authors:
SAHOO J
ANJANEYULU ASR
SRIVASTAVA AK
Citation: J. Sahoo et al., IMPROVEMENT IN THE QUALITY OF FROZEN GROUND BUFFALO MEAT BY PRE-BLENDING WITH NATURAL ANTIOXIDANTS AND VACUUM PACKAGING, Journal of Food Science and Technology, 35(3), 1998, pp. 209-215
Authors:
SAHOO J
ANJANEYULU ASR
Citation: J. Sahoo et Asr. Anjaneyulu, EFFECT OF NATURAL ANTIOXIDANTS AND VACUUM PACKAGING ON THE QUALITY OFBUFFALO MEAT NUGGETS DURING REFRIGERATED STORAGE, Meat science, 47(3-4), 1997, pp. 223-230
Authors:
SAHOO J
ANJANEYULU ASR
Citation: J. Sahoo et Asr. Anjaneyulu, QUALITY IMPROVEMENT OF GROUND BUFFALO MEAT BY PREBLENDING WITH SODIUMASCORBATE, Meat science, 46(3), 1997, pp. 237-247
Authors:
SAHOO J
ANJANEYULU ASR
Citation: J. Sahoo et Asr. Anjaneyulu, EFFECT OF ALPHA-TOCOPHEROL ACETATE PREBLENDING ON THE QUALITY OF GROUND BUFFALO MEAT, Food chemistry, 60(3), 1997, pp. 397-402
Authors:
SAHOO J
SAHOO LN
Citation: J. Sahoo et Ln. Sahoo, ON THE EFFICIENCY OF 4 CHAIN-TYPE ESTIMATORS IN 2-PHASE SAMPLING UNDER A MODEL, Statistics, 25(4), 1994, pp. 361-366
Authors:
SAHOO J
BALAKRISHNAN S
Citation: J. Sahoo et S. Balakrishnan, GEOCHEMISTRY AND PETROGENESIS OF DOLERITE DYKES IN AND AROUND KOLAR SCHIST BELT, SOUTH-INDIA, Journal of the Geological Society of India, 43(5), 1994, pp. 511-528
Authors:
SAHOO J
BERWAL JS
Citation: J. Sahoo et Js. Berwal, UTILIZATION OF TURKEY FAT AND SKIN FOR PRODUCTION OF SAUSAGES, Journal of Food Science and Technology, 30(3), 1993, pp. 224-225
Authors:
SAHOO J
SAHOO LN
MOHANTY S
Citation: J. Sahoo et al., A REGRESSION APPROACH TO ESTIMATION IN 2-PHASE SAMPLING USING 2 AUXILIARY VARIABLES, Current Science, 65(1), 1993, pp. 73-75
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1-8
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