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	1.	Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage. [electronic resource] by Shakila, R Jeya Raj, B Edwin Felix, N Producer: 20120906 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of processing treatments on the white spot syndrome virus DNA in farmed shrimps (Penaeus monodon). [electronic resource] by Reddy, A Devivaraprasad Jeyasekaran, G Shakila, R Jeya Producer: 20110819 In: Letters in applied microbiology vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Sensory, biochemical and bacteriological properties of octopus (Cistopus indicus) stored in ice. [electronic resource] by Shalini, R Shakila, R Jeya Jeyasekaran, G Jeevithan, E Producer: 20150923 In: Journal of food science and technology vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Processing and storage of restructured surimi stew product in retortable pouches. [electronic resource] by Hema, K Shakila, R Jeya Shanmugam, S A Jeevithan, E Producer: 20150306 In: Journal of food science and technology vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Detection of hemolytic strains of Aeromonas hydrophila and A . sobria along with other Aeromonas spp. from fish and fishery products by multiplex PCR. [electronic resource] by Hussain, I A Jeyasekaran, G Shakila, R Jeya Raj, K T Jeevithan, E Producer: 20140204 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)
	6.	Occurrence of [electronic resource] by Selvaganapathi, R Jeyasekaran, G Shakila, R Jeya Sukumar, D Kumar, M Palani Sivaraman, B Publication details: Journal of food science and technology Jul 2018 In: Journal of food science and technology vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Stability of chloramphenicol residues in shrimp subjected to heat processing treatments. [electronic resource] by Shakila, R Jeya Vyla, S Aunto Princy Kumar, R Saravana Jeyasekaran, G Jasmine, G Indra Producer: 20060925 In: Food microbiology vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)