Detection of Lactobacillus in Pork and Traditional Pork Products of Mizoram, India and Evaluation of its Probiotic Characteristics

Development and Analysis of Proximate Composition and Anti-oxidant Activity in Traditional and Modified Pork Vorta (Wahan Mosdeng)

Variations in the Qualitative Characteristics of Pork at Various Post-slaughter Combinations of Times and Temperatures Mimicked as in the Indian Retail Market

Screening of Oxytetracycline and Tetracycline Residues in Pork Marketed in Guwahati City and its Adjoining Areas and Confirmation by Ultra-fast Liquid Chromatography-UV/Vis

Improvising the Traditional Method of Mizo Smoked Pork (Vawksa rep) Preparation by Maintaining its Indigenous Sensory Quality- A Hurdle Technology Approach

Carcass and pork quality traits of indigenous pure breeds (Mangalitsa, Moravka) and their crossbreads