Search Results - "Chhangte, Lalchamliani"

Effect of curing ingredients and vacuum packaging on the physicochemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage by Deuri, Deepshikha, Hazarika, Pragati, Singh, Tarun Pal, Chhangte, Lalchamliani, Singh, Parminder, Talukder, Suman

“…Aim: The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing…”
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Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage by Deuri, Deepshikha, Hazarika, Pragati, Singh, Tarun Pal, Chhangte, Lalchamliani, Singh, Parminder, Talukder, Suman

“…The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients…”
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Development and quality characterization of mutton snack by Talukder, S, Mendiratta, S.K, Soni, Arvind, Singh, Tarun Pal, Chhangte, Lalchamliani, Kumar, R.R, Goswami, Meena, Malav, O. P, A, Irshad

“…Purpose – The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram…”
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