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Issue DateTitleAuthor(s)
2012-11DEVELOPMENT AND EVALUATION OF VALUE ADDED CHICKEN MEAT SAUSAGES WITH CERTAIN NATURAL ANTIOXIDANTSSREENIVASA MOORTHY, P.R (Major); ESWARA RAO, B; JAGADEESH BABU, A; MAHESWARA REDY, DAREDDI
2003-10STUDIES ON UTILIZATION OF POULTRY OFFALS FOR PREPARATION OF SAUSAGESMOORTHY, P. R.S.; PRABHAKARA REDDY, K; SREENIVASULU, D; SRINIVASA RAO, GURUGUBELLI
2003-09STUDIES ON PROCESSING, DEVELOPMENT AND SHELF LIFE OF DUCK MEAT SAUSAGESMASTHAN REDDY, P; PRABHAKARA REDDY, K; Rao, V.D.P; NAVEEN, ZILLABATHULA
2008-10DEVELOPMENT OF SPENT CHICKEN MEAT NUGGETS WITH DIFFERENT EXTENDERSSREENIVASA MOORTHY, P.R (Major); PRABHAKARA REDDY, K; SREENIVASULU, D; VIJAYA BHASKAR REDDY, G
2009-05STUDIES ON THE ANTIMICROBIAL EFFECTIVENESS AND PUBLIC HEALTH SAFETY OF ESSENTIAL OILS OF SPICES IN PRESERVATION OF CHICKEN MEAT PATTIESMoorthy, P. R.S (Major); Rama Prasad, J; Sreenivasulu, D; JAGADEESH BABU, A
2013-02STUDIES ON DEVELOPMENT AND QUALITY EVALUATION OF SAUSAGES WITH EMU MEAT IN COMPARISON WITH SPENT HEN MEAT AND BROILER MEATPrabhakar, K (Major); Eswara Rao, B; Srinivasa Rao, T; GOVIND, VEMALA
2010-02EFFECT OF NATURAL AND SYNTHETIC ANTIOXIDANTS IN CHICKEN MEAT BALLSSREENIVASA MOORTHY, P.R (Major); SUDHAKAR REDDY, K; SREENIVASULU, D; CHANDRALEKHA, S
2015-02STUDIES ON APPLICATION OF POLYMER COATINGS ENRICHED WITH NATURAL SPICE OILS ON QUALITY OF MUTTON BALLSNAGA MALLIKA, E (Major); ESWARA RAO, B; SRINIVASA RAO, T; ANNAPAREDDY, ROSIREDDY
2014-10EVALUATION OF CARCASS AND MEAT QUALITY CHARACTERISTICS OF VIZIANAGARAM SHEEPESWARA RAO, B(MAJOR); NAGA MALLIKA, E; SRINIVASA RAO, T; VEENA, DHANEKULA
2010-05DEVELOPMENT AND EVALUATION OF SEMI-DRY FERMENTED SAUSAGES WITH DIFFERENT MEATSSREENIVASA MOORTHY, P.R (Major); SUDHAKARA REDDY, K; SREENIVASULU, D; ANAND KUMAR, P; ESWARA RAO, B