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Results: 4

Authors: JAYATHILAKAN K VASUNDHARA TS KUMUDAVALLY KV
Citation: K. Jayathilakan et al., EFFECT OF SPICES AND MAILLARD REACTION-PRODUCTS ON RANCIDITY DEVELOPMENT IN PRECOOKED REFRIGERATED MEAT, Journal of Food Science and Technology, 34(2), 1997, pp. 128-131

Authors: SHAKILA RJ VASUNDHARA TS RAO DV
Citation: Rj. Shakila et al., INHIBITORY EFFECT OF SPICES ON IN-VITRO HISTAMINE PRODUCTION AND HISTIDINE-DECARBOXYLASE ACTIVITY OF MORGANELLA-MORGANII AND ON THE BIOGENIC-AMINE FORMATION IN MACKEREL STORED AT 30-DEGREES-C, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(1), 1996, pp. 71-76

Authors: SHAKILA RJ VASUNDHARA TS RAO DV
Citation: Rj. Shakila et al., RAPID QUALITY ASSESSMENT OF SHRIMPS DURING STORAGE BY MONITORING AMINES, Journal of Food Science and Technology, 32(4), 1995, pp. 310-314

Authors: RAO DV RADHAKRISHNA K JAYATHILAKAN K VASUNDHARA TS BHAGIRATHI B RAO KRG SRIHARI KA SIDDALINGASWAMY M
Citation: Dv. Rao et al., MANUFACTURE OF FREEZE-DRIED BREAKFAST AND DESSERT FOODS, Journal of Food Science and Technology, 31(1), 1994, pp. 40-43
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