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| 1 | Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls显示文摘 | DEVATKAL S MENDIRATTA S | 2001 | Meat science2001，58，4： | 1 |
| 2 | Anti-oxidant effect of extracts of minnow rind, pomegranate rind and seed pow- ders in cooked goat meat patties显示文摘 | Devatkal S K Narsaiah K Borah A | 2010 | Meat Sci2010，85，： | 1 |
| 3 | Anti -oxidant effect of extracts of kinnow rind, pomegranate rind and seedpowders in cooked goat meat patties显示文摘 | Devatkal S K Narsaiah K Borah A | 2010 | Meat Science2010，85，1： | 1 |
| 4 | Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage 显示文摘 | Devatkal S K Naveena B M | 2010 | Meat science2010，85，2： | 1 |
| 5 | Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties 显示文摘 | Devatkal S K Narsaiah K Borah A | 2010 | Meat Science2010，85，1： | 1 |
| 6 | The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage 显示文摘 | Devatkal S K Narsaiah K Borah A | 2011 | Journal of Food Science and Technology2011，48，4： | 1 |
| 7 | Use of calcium lactate with salt - phosphate and alginate - calcium gels in restructured pork rolls 显示文摘 | Suresh Devatkal S K Mendiratta | 2001 | Meat Science2001，，58： | 1 |
| 8 | Antibacterial activity of aqueous extract of pomegranate peel against Pseudomonas stutzeri isolated from poultry meat显示文摘 | Devatkal S K Jaiswal P Jha S N | 2013 | Journal of Food Science and Technology2013，50，3： | 1 |
| 9 | Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties 显示文摘 | Devatkal S K Narsaiah K Borah A | 2010 | Meat Science2010，85，1： | 1 |
| 10 | The effeet of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage 显示文摘 | Devatkal S K Narsaiah K Borah A | 2011 | Journal of Food Science and Technology2011，48，4： | 1 |
| 11 | Microstrueture, mi- crobial profile and quality characteristics of high-pressure-treat- ed chicken nuggets显示文摘 | Devatkal S Anurag R Jaganath B | 2014 | Food Science and Technology Internation- al2014，，10： | 1 |
| 12 | Physico chemical, functional and microbiological quailty of buffalo liver显示文摘 | Devatkal S Mendiratta SK Kondaiah N | 2004 | Meat Sci2004，68，： | 1 |
| 13 | Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment显示文摘 | Devatkal S K Manjunatha M Narsaiah K | 2011 | Journal of Food Science and Technology2011，，： | 1 |
| 14 | Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat显示文摘 | Devatkal S K Kumboj R Paul D | 2014 | Journal of Food Science and Technology2014，1，2： | 1 |
| 15 | Anti-Oxidant Effect of Extracts of Kinnow Rind, Pomegranate Rind and Seed Powders in Cooked Goat Meat Patties显示文摘 | Devatkal S K Narsaiah K Borah A | 2010 | Meat Science2010，85，1： | 1 |
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