المؤلفون: Sajad, Sadiya, Ahmad, Sheikh Rafeh, Wani, SA, Sofi, AH, Farooq, J, Khan, AA, Hussain, SA, Masoodi, FA, Irshad, S, Nazir, T

المصدر: Journal of Meat Science; Vol. 17 No. 2 (2022): Journal Of Meat Science Dec (2022); 60-66 ; 2581-6616 ; 0975-5209 ; 10.48165/

مصطلحات موضوعية: Aerobic, Dietary fiber, Goshtaba, Meatballs, Refrigerated storage

وصف الملف: application/pdf

Relation: https://acspublisher.com/journals/index.php/jms/article/view/4165/8508; https://acspublisher.com/journals/index.php/jms/article/view/4165

الاتاحة: https://acspublisher.com/journals/index.php/jms/article/view/4165
https://doi.org/10.48165/jms.2022.170209

المؤلفون: Batool, Mariya, Bashir, Omar, Amin, Tawheed, Wani, Sajad Mohd, Masoodi, FA, Jan, Nusrat, Bhat, Shakeel Ahmad, Gul, Amir

المصدر: Food Science and Technology International ; volume 28, issue 7, page 557-569 ; ISSN 1082-0132 1532-1738

الاتاحة: https://doi.org/10.1177/10820132211032074
https://journals.sagepub.com/doi/pdf/10.1177/10820132211032074
https://journals.sagepub.com/doi/full-xml/10.1177/10820132211032074

المؤلفون: Batool, Mariya, Bashir, Omar, Amin, Tawheed, Wani, Sajad Mohd, Masoodi, FA, Jan, Nusrat, Bhat, Shakeel Ahmad, Gul, Amir

المصدر: Food Science & Technology International; Oct2022, Vol. 28 Issue 7, p557-569, 13p

مصطلحات موضوعية: APRICOT, SALICYLIC acid, OXALIC acid, CONTROLLED atmosphere storage, VITAMIN C, CROP quality

المؤلفون: Gani, Adil, Wani, SM, Masoodi, FA, Salim, Rehana

المصدر: Food Science and Technology International ; volume 19, issue 2, page 143-152 ; ISSN 1082-0132 1532-1738

الاتاحة: https://doi.org/10.1177/1082013212442189
https://journals.sagepub.com/doi/pdf/10.1177/1082013212442189
https://journals.sagepub.com/doi/full-xml/10.1177/1082013212442189

المؤلفون: Masoodi Fa, Raja J, Mir Sa

المصدر: Journal of Nutrition & Food Sciences.

مصطلحات موضوعية: Seasoning, biology, food and beverages, 04 agricultural and veterinary sciences, Bacterial growth, biology.organism_classification, 040401 food science, Lactic acid, body regions, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Brining, Lactobacillus, Fermentation, Food science, Flavor, Lactic acid fermentation

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::06597b86dd413b55d7891c82455abda9
https://doi.org/10.4172/2155-9600.1000484

المؤلفون: Irshad, Ursila¹, Gull, Amir¹, Wani, Sajad Mohd^{2, 1}, Masoodi, Farooq A.¹, Ganaie, Tariq A.³, Jan, Nusrat²

المصدر: 22(1):10-19