Effect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of Buffalo meatSYED ZIAUDDIN, K; MAHENDRAKAR, N. S; RAO, D. N et al.Meat science. 1993, Vol 35, Num 3, pp 331-340, issn 0309-1740Article

Tandoori chicken: processing optimized by response surface methodologyNAIR, K. K. S; RAO, D. N; NAGIN CHAND et al.Journal of food quality. 1995, Vol 18, Num 2, pp 103-117, issn 0146-9428Article

Effect of postmortem conditioning treatments to sheep carcasses on some biophysical characteristics of muscles = Effet des traitements post-mortem des carcasses de moutons sur quelques caractéristiques biophysiques des musclesMAHENDRAKAR, N. S; DANI, N. P; RAMESH, B. S et al.Journal of food science and technology (Mysore). 1988, Vol 25, Num 6, pp 340-344, issn 0022-1155Article

Observations on some chemical and physical characteristics of buffalo meatSYED ZIAUDDIN, K; MAHENDRAKAR, N. S; RAO, D. N et al.Meat science. 1994, Vol 37, Num 1, pp 103-113, issn 0309-1740Article

Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh musclesMEHENDRAKAR, N. S; DANI, N. P; RAMESH, B. S et al.Meat science. 1990, Vol 28, Num 3, pp 195-202, issn 0309-1740, 8 p.Article

Effect of postmortem chilling and sheep carcass conditioning on extractability and fractions of muscle proteinsMAHENDRAKAR, N. S; DANI, N. P; RAMESH, B. S et al.Journal of food science and technology (Mysore). 1989, Vol 26, Num 5, pp 265-268, issn 0022-1155Article

Studies on influence of age of sheep and post-mortem carcass conditioning treatments on muscular collagen content and its thermolability = Etudes de l'influence de l'âge du mouton et des traitements de conditionnement des carcasses post-mortem sur le contenu musculaire en collagène et sa thermolabilitéMAHENDRAKAR, N. S; DANI, N. P; RAMESH, B. S et al.Journal of food science and technology (Mysore). 1989, Vol 26, Num 2, pp 102-105, issn 0022-1155Article