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Author: Karna Ramachandraiah

3 Articles are founded.

Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork
Food Sci Anim Resour 2021;41(6):1012-1021.
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Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages
Food Sci Anim Resour 2021;41(1):110-121.
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Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
Food Sci Anim Resour 2020;40(6):1055-1065.
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