D. Rao

发表

Digestion of residual β-cyclodextrin in treated egg using glucoamylase from a mutant strain of Aspergillus niger (CFTRI 1105)

P. Rao, C. Suresh, D. Rao, 1999 .

Intermediate moisture foods based on meats—a review

D. Rao, 1997 .

Observations on some chemical and physical characteristics of buffalo meat.

N. Mahendrakar, B. S. Ramesh, B. Amla, 1994, Meat science.

Reduction in microbial load on buffalo meat by hot water dip treatment.

D. Rao, N. M. Sachindra, P. Z. Sakhare, 1998, Meat science.

A modified colorimetric method for the estimation of β‐cyclodextrin using phenolphthalein

Divakar, P. Rao, D. Rao, 1998 .

Effect of Lactic Acid, Ginger Extract and Sodium Chloride on Electrophoretic Pattern of Buffalo Muscle Proteins

B. Amla, D. Rao, K. Ziauddin, 1995 .

Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures

D. Rao, P. Z. Sakhare, 2003 .

MICROBIOLOGICAL QUALITY OF BROILER CHICKEN CARCASSES PROCESSED HYGIENICALLY IN A SMALL SCALE POULTRY PROCESSING UNIT

D. Rao, N. M. Sachindra, P. Z. Sakhare, 2001 .

Microbial profile of buffalo sausage during processing and storage

D. Rao, N. M. Sachindra, P. Z. Sakhare, 2005 .

Quality changes during the storage of dehydrated chicken kebab mix

V. K. Modi, N. Mahendrakar, D. Rao, 2007 .

In Vitro Study on the Effect of Lactic Acid and Sodium Chloride on Spoilage and Pathogenic Bacteria of Meat

B. Amla, D. Rao, K. Ziauddin, 1993 .

Microbiological quality of hygienically processed buffalo carcasses.

D. Rao, N. M. Sachindra, P. Z. Sakhare, 2000 .

Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass

D. Rao, N. M. Sachindra, P. Z. Sakhare, 1999 .

MARINATION OF SHEEP MUSCLES UNDER PRESSURE AND ITS EFFECT ON MEAT TEXTURE QUALITY

N. Mahendrakar, R. Rao, D. Rao, 2005 .

Effect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of buffalo meat.

N. Mahendrakar, B. Amla, D. Rao, 1993, Meat science.

CHANGES IN QUALITY OF CHICKEN CURRY DURING FROZEN STORAGE

V. K. Modi, N. Mahendrakar, D. Rao, 2006 .

Egg loaf and changes in its quality during storage

N. Mahendrakar, R. Rao, D. Rao, 2004 .

Pre-processed spice mix formulation and changes in its quality during storage

V. K. Modi, N. Mahendrakar, D. Rao, 2006 .

QUALITY OF NUGGETS PREPARED FROM FRESH AND SMOKED SPENT LAYER CHICKEN MEAT

V. K. Modi, N. Mahendrakar, D. Rao, 2004 .

TANDOORI CHICKEN: PROCESSING OPTIMIZED BY RESPONSE SURFACE METHODOLOGY

N. Chand, B. Amla, D. Rao, 1995 .