Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/7909
Title: Poultry
Issue Date: Jun-2007
Publisher: CSIR
Abstract: Nat Prod Rad, Vol. 6(3), May-June 2007, p. 248-49 Plancken Iesel Van der, Van Loey Ann and Hendrickx Marc, Effect of Moisture Content during Dry-Heating on Selected Physicochemical and Functional Properties of Dried Egg White, J Agric Food Chem, 2007, 55 (1), 127-135.

Nat Prod Rad, Vol. 6(3), May-June 2007, p. 249 Burnett Scott L, Chopskie Jocelyn H, Podtburg Teresa C, Gutzmann Timothy A, Gilbreth Stefanie E and Bodnaruk Peter W, Use of Octanoic Acid as a Postlethality treatment to Reduce Listeria monocytogenes on Ready-to-Eat Meat and poultry products, J Food Prot, 2007, 70(2), 392-398.

Nat Prod Rad, Vol. 6(3), May-June 2007, p. 249 Barbut Shai and Choy Valerie, Use of dairy proteins in lean poultry meat batters - a comparative study, Int J Food Sci Technol, 2007, 42(4), 453-458.

Nat Prod Rad, Vol. 6(3), May-June 2007, p. 250-51 Somboonpanyakul Promluck, Barbut Shai, Jantawat Pantipa and Chinprahast Ninnart, Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate,LWT-Food Sci Technol, 2007, 40(3), 498-505.

Nat Prod Rad, Vol. 6(3), May-June 2007, p. 251 Abdou Adham M, Higashiguchi S, Aboueleinin AM, Kim M and Hisham R, Antimicrobial peptides derived from hen egg lysozyme with inhibitory effect against Bacillus species, Food Control, 2007, 18 (2), 173-178.

Nat Prod Rad, Vol. 6(3), May-June 2007, p. 251-52 Kalkani A, Paraskevopoulou A and Kiosseoglou V, Protein interactions and filler effects in heat-set gels based on egg, Food Hydrocol, 2007, 21(2), 191-197

Description: 248-252
URI: http://hdl.handle.net/123456789/7909
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.6(3) [May-June 2007]

Files in This Item:
File Description SizeFormat 
NPR 6(3) 248-252.pdf227.91 kBAdobe PDFView/Open


Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.