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	1.	Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. [electronic resource] by Hygreeva, Desugari Pandey, M C Radhakrishna, K Producer: 20150115 In: Meat science vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics. [electronic resource] by Reddy, K Jalarama Jayathilakan, K Pandey, M C Producer: 20160120 In: Journal of food science and technology vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Technology, applications and modelling of ohmic heating: a review. [electronic resource] by Varghese, K Shiby Pandey, M C Radhakrishna, K Bawa, A S Producer: 20141020 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)
	4.	Quality of fried broiler chicken leg muscles stored at different temperatures. [electronic resource] by Pandey, M C Manral, Mallika Srihari, K A Jayathilakan, K Radhakrishna, K Bawa, A S Producer: 20130411 In: Journal of food science and technology vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)