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An overview of biochemical aspects & Techniques for tenderization of meat |
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S.K. Mendiratta, N. Kondaiah and B. D. Sharma |
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Micro-algae (spirulina) bio-molecules & its food uses – A review |
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P. Prabuthas, P.P. Srivastav and H.N.Mishra |
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An economic analysis of microwave drying of garlic cloves |
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G. P. Sharma, S.K. Jain, R.C. Verma, V.K. Chahar and S. Bakal |
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Functional foods – New opportunities & Challenges in production |
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Amrita Poonia and R.S. Dabur |
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Publications >>