Chicken Products from Chennai: Effect of Different Cooking Methods on Physicochemical and Microbial Quality from Different Retail Outlets

Influence of Rice Establishment Methods Affecting the Cooking Quality of Traditional Landraces in South India

Quality and Shelf Life of Ready to Cook Mozzarella Cheese Stick Snack with Different Packaging Materials and Methods under Refrigerated Storage

Effect of Physico-chemical Characteristics on Cooking Quality of Aerobic Nutri Rich Rice Varieties

Nutritional Analysis of Raw, Cooked and Sprouted Cowpea Genotypes

An Investigation Into the Traditional Processing of Camel Meat as Khlii: A Dried, Cooked and Fatty Meat from Southwestern Algeria

Evaluation of Quick Cooking Redgram Dhal (Cajanus cajan L.) Developed with PJTSAU Released Varieties (TDRG - 4, RGT - 1 and WRGE - 122)

Tolerance Level of Stylosanthes guianensis Cultivar Cook against Salinity Stress