Author:
Haq Ihtesham ul,Asghar Bilal,Manzoor Adeel,Ali Sher,Nauman Kashif,Ahmad Sohail,Hopkins David L.,Nasir Jamal
Reference64 articles.
1. Determination of the quality and shelf life of sous vide cooked Turkey cutlet stored at 4°C and 12°C;Akoğlu;Brazilian Journal of Poultry Science,2018
2. Quality control: Water activity considerations for beyond-use dates;Allen;International Journal of Pharmaceutical Compounding,2018
3. Livestock and Products Semi-annual - 2021;Amit Aradhey,2021
4. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;International Journal of Gastronomy and Food Science,2019
5. Cleavage of desmin by cysteine proteases: Calpains and cathepsin B;Baron;Meat Science,2004