16 results on '"Bhaskar N"'
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2. Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India
3. In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates
4. Design and testing of small scale fish meat bone separator useful for fish processing
5. Efficacy of reverse micellar extracted fruit bromelain in meat tenderization
6. Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats
7. Evaluation of different DNA extraction methods for the detection of adulteration in raw and processed meat through polymerase chain reaction—restriction fragment length polymorphism (PCR-RFLP)
8. Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate
9. Solid state fermentation production of chitin deacetylase by Colletotrichum lindemuthianum ATCC 56676 using different substrates
10. Lipid classes and fatty acid profile of selected Indian fresh water fishes
11. Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India
12. Efficacy of reverse micellar extracted fruit bromelain in meat tenderization
13. Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats
14. Design and testing of small scale fish meat bone separator useful for fish processing
15. Evaluation of different DNA extraction methods for the detection of adulteration in raw and processed meat through polymerase chain reaction—restriction fragment length polymorphism (PCR-RFLP)
16. Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics.
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