125 results on '"Verma, Arun K."'
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2. Comparative analysis of milk fatty acids and minerals of indigenous Vis-a-vis crossbred cattle and buffaloes
3. Effect of incorporation of skimmed milk and guar gum on physico-chemical, textural and sensory properties of goat milk paneer
4. Effect of chia seed (Salvia hispanica L.) flour and grilling time on physicochemical properties and sensory attributes of chevon balls
5. Production, processing and marketing of goat milk in India: Reality and scope
6. Antioxidant effect of Amla (Emblica Officinalis) fruit and curry (Murraya Koenijii) leaf extracts on quality of goat meat nuggets
7. Influence of litchi (Litchi chinensis) pericarp powder on quality and storage stability of goat meat nuggets
8. Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs
9. Investigating the impact of milk protein, inulin, and honey on quality attributes of goat milk yoghurt
10. Effect of replacement of goat fat with vegetable oil on the quality of chevon nuggets
11. Quality characteristics of edible byproducts compared to Longissimus Dorsi muscle of barbari kids
12. Effects of salt replacement on the quality and acceptability of low salt chevon pickle
13. Egg quality parameters and fatty acid profiles of emu eggs collected from experimental farm of ICAR-CARI, Izatnagar
14. Effects of dietary fat modulation on milk fat quality and gene expression of goats
15. Ratanjot (Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative.
16. Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets
17. Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets
18. Effect of omega fatty acid‐rich oil blend supplementation on the growth, carcass, meat quality, and gene expression of Barbari goats
19. PHArmacy Students as Educators (PHASE): Implementation and evaluation of an educator's curriculum for pharmacy students
20. Processing, Storage, and Transportation of Meat and Meat Products
21. Minimally Processed Meat and Fish Products
22. Physicochemical, colour, textural, rheological and sensory properties of goatmilk mozzarella cheeses as affected for acidulants
23. Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour
24. Comparative Analysis of Milk Fatty Acids and Minerals of Indigenous vis-à-vis Crossbred Cattle and Buffaloes
25. Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets
26. Minimally Processed Meat and Fish Products
27. Quality characteristics and storage stability of patties from buffalo head and heart meats
28. Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules
29. Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel
30. Inclusion of Flaxseed, Broken Rice, and Distillers Dried Grains with Solubles (DDGS) in Broiler Chicken Ration Alters the Fatty Acid Profile, Oxidative Stability, and Other Functional Properties of Meat
31. Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets
32. 'I Felt That If I Challenged Him It Would Make My Life Difficult': Exploring Gendered Identites, Retention And Success In Healthcare Education
33. Longitudinal Audio Diaries: A method to explore intersecting personal and professional identities in healthcare education research
34. Software review: The ATLAS.ti qualitative revolution?
35. Assessment of fatty acid and mineral profile of Barbari kid in longissimus lumborum muscle and edible byproducts
36. Quality and fatty acid profile of high and low value cuts of Barbari goat meat
37. Microbial quality, instrumental texture, and color profile evaluation of edible by-products obtained from Barbari goats
38. Bael Pulp Residue as a New Source of Antioxidant Dietary Fiber in Goat Meat Nuggets
39. Slaughter weight effect on carcass and meat quality of Muzaffarnagari lambs in intensive production system
40. Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour
41. Guava (<italic>Psidium guajava</italic> L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets
42. Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel.
43. BAEL PULP RESIDUE AS A NEW SOURCE OF ANTIOXIDANT DIETARY FIBER IN GOAT MEAT NUGGETS.
44. Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets
45. Antioxidant effects of broccoli powder extract in goat meat nuggets
46. Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour
47. Screening for Colorectal Cancer Above Age 75 Years – Is It Necessary?
48. Do We Need to Start Screening Colonoscopy at 45 Years of Age Among African Americans?
49. Colonoscopy Withdrawal Time-Does It Make a Difference?
50. Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets
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