B M Naveena

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

A R Sen, B M Naveena, M Muthukumar, 2014, Journal of Food Science and Technology.

Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome).

A. Anjaneyulu, B M Naveena, S K Mendiratta, 2004, Meat science.

Tenderisation of spent hen meat using ginger extract

B M Naveena, S K Mendiratta, B. Naveena, 2001, British poultry science.

Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat.

B M Naveena, S Vaithiyanathan, M Kiran, 2011, Meat science.