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	1.	Tenderisation of spent hen meat using ginger extract. [electronic resource] by Naveena, B M Mendiratta, S K Producer: 20020402 In: British poultry science vol. 42 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage. [electronic resource] by Devatkal, Suresh K Naveena, B M Producer: 20100714 In: Meat science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilers. [electronic resource] by Devatkal, S K Naveena, B M Kotaiah, T Producer: 20200108 In: Poultry science vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature. [electronic resource] by Sen, A R Naveena, B M Muthukumar, M Vaithiyanathan, S Producer: 20140507 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). [electronic resource] by Naveena, B M Mendiratta, S K Anjaneyulu, A S R Producer: 20121002 In: Meat science vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). [electronic resource] by Vaithiyanathan, S Naveena, B M Muthukumar, M Girish, P S Kondaiah, N Producer: 20110801 In: Meat science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Effects of salt and ammonium hydroxide on the quality of ground buffalo meat. [electronic resource] by Naveena, B M Sen, A R Muthukumar, M Babji, Y Kondaiah, N Producer: 20110425 In: Meat science vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. [electronic resource] by Ramanathan, R Mancini, R A Naveena, B M Konda, M K R Producer: 20100726 In: Meat science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage. [electronic resource] by Sen, A R Muthukumar, M Naveena, B M Ramanna, D B V Producer: 20150923 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties. [electronic resource] by Muthukumar, M Naveena, B M Vaithiyanathan, S Sen, A R Sureshkumar, K Producer: 20150923 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. [electronic resource] by Naveena, B M Sen, A R Vaithiyanathan, S Babji, Y Kondaiah, N Producer: 20121002 In: Meat science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. [electronic resource] by Naveena, B M Muthukumar, M Sen, A R Babji, Y Murthy, T R K Producer: 20121002 In: Meat science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat. [electronic resource] by Sen, A R Naveena, B M Muthukumar, M Babji, Y Murthy, T R K Producer: 20060131 In: British poultry science vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat. [electronic resource] by Naveena, B M Kiran, M Reddy, K Sudhakar Ramakrishna, C Vaithiyanathan, S Devatkal, Suresh K Producer: 20110811 In: Meat science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Carcass characteristics, composition, physico-chemical, microbial and sensory quality of emu meat. [electronic resource] by Naveena, B M Sen, A R Muthukumar, M Girish, P S Praveen Kumar, Y Kiran, M Producer: 20140130 In: British poultry science vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages. [electronic resource] by Naveena, B M Khansole, Panjab S Shashi Kumar, M Krishnaiah, N Kulkarni, Vinayak V Deepak, S J Producer: 20170410 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Biochemical and physicochemical changes in spent hen breast meat during postmortem aging. [electronic resource] by Vaithiyanathan, S Naveena, B M Muthukumar, M Girish, P S Ramakrishna, C Sen, A R Babji, Y Producer: 20080228 In: Poultry science vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries). [electronic resource] by Kiran, M Naveena, B M Smrutirekha, M Baswa Reddy, P Rituparna, Banerjee Praveen Kumar, Y Venkatesh, Ch Rapole, Srikanth Producer: 20190109 In: Meat science vol. 148 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties. [electronic resource] by Naveena, B M Vaithiyanathan, S Muthukumar, M Sen, A R Kumar, Y Praveen Kiran, M Shaju, V A Chandran, K Ramesh Producer: 20140129 In: Meat science vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome characterization. [electronic resource] by Kiran, M Naveena, B M Reddy, K S Shahikumar, M Reddy, V R Kulkarni, V V Rapole, S More, T H Producer: 20170113 In: Animal : an international journal of animal bioscience vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 22 results.