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Khudsia Sultana

Defence Food Research Laboratory

9

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Development of compressed meat based bar using response surface methodology

2017 life science journal
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Evaluation of Antioxidant Activity, Radical Scavenging, and Reducing Power of Clove Oil and Clove Oleoresin in Comparison with Natural and Synthetic Antioxidants in Chevon (Capra aegagrus hircus) and Chicken Meat

2017 life science journal
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Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

2017 life science journal
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Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review

2012 Journal of Food Science and Technology-mysore
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Effect of lactic acid and irradiation on the shelf stability characteristics of hurdle processed chicken legs.

2009 International Journal of Poultry Science
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