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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.
https://doi.org/10.5851/kosfa.2021.e52
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https://doi.org/10.5851/kosfa.2021.e52
Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages
Food Sci Anim Resour 2021;41(1):110-121.
https://doi.org/10.5851/kosfa.2020.e86
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https://doi.org/10.5851/kosfa.2020.e86
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
Food Sci Anim Resour 2020;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77
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https://doi.org/10.5851/kosfa.2020.e77