A. H. Malik

发表

Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product

F. Masoodi, A. Gani, S. Wani, 2016 .

Effects of Guar–Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product

F. Masoodi, A. Gani, S. Wani, 2015 .

Study on the Effect of the Breed during Post-Partum Transition Period on Various Physico-Chemical, Compositional and Microbiological Characteristics of Bovine Colostrum

M. A. Pal, Tahir Nazir, Tarique A. Padder, 2020, Asian Journal of Dairy and Food Research.

Process Optimization for Paneer Production from Milk Powder

M. A. Pal, S. Khan, A. Sofi, 2012 .

Use of hurdle techniques to maintain the quality of vacuum packed buffalo meat during ambient storage temperatures

B. D. Sharma, A. H. Malik, 2011 .

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

F. Masoodi, A. Gani, S. Wani, 2016, Journal of Food Science and Technology.

Shelf Life Stability of Enrobed Mutton Nuggets Admixed with Head and Cheek Meat

A. H. Malik, Z. Muzaffar, F. A. Rather, 2018 .

Enhancement of Shelf Life of Spent Hen Meat Sausages with incorporation of Ginger Extract

S. A. Beigh, M. Reshi, W. Ahad, 2017 .

Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

B. D. Sharma, A. H. Malik, B. D. Sharma, 2014, Journal of Food Science and Technology.

Comparison of hurdle treatments for buffalo meat

B. D. Sharma, A. H. Malik, 2010 .

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

F. Masoodi, A. Gani, S. Wani, 2015, Journal of Food Science and Technology.

Effect of the average daily milk yield during postpartum transition period on various physico- chemical, compositional and microbiological characteristics of bovine colostrum

M. A. Pal, Tahir Nazir, A. Sofi, 2018 .