Utilization of Whey and Whey based Preparation in Processing and Development of Value Added Low-fat Meat Products von Pame, Kuleswan, Davuddin, B., Borah, Sanjib, Dutta, Jumi, Boro, Pompi R.

Volltext

Carcass Characteristics of Indigenous Geese Reared Under Backyard System von Bula Das, Ankita Gogoi, Prasanta Chabukdhara, Kuleswan Pame, Siddhartha Shankar Pathak, Arundhati Phookan, Bordoloi, Gautam

Volltext

EFFECT OF DIFFERENT LE VEL S OF GLY CEROL ON PHYSI CO-CHEMICAL AND SEN SORY CHARACTER ISTICS OF BARBECUED CHICKEN von P. Gunasekaran, T. Sathu, P. Kuttinarayanan, V.N.Vasudevan, Kuleswan Pame, A. Irshad, S. Prajwal

Volltext

Effect of Lactobacillus sakei as Protective Culture on Extended Storage Life of Chicken Breast Fillets kept under Refrigeration Temperature von Boro, Pompi Rani, Hazarika, Pragati, Pame, Kuleswan, Khate, Kevimese, Hangsing, Lhingneihoi

Volltext

Characterization of meat from three Indian native cattle breeds and cross-bred cows von Prajwal, S., Vasudevan, V. N., Sathu, T., Irshad, A., Sunanda, C., Pame, Kuleswan, Gunasekaran, P. N., Poobal, P.

Volltext

Application of infrared thermography for animal health study von Borah, Sanjib, Soren, Simson, Pame, Kuleswan, Paul, Dipankar, Kalita, Latika

Volltext