Sanjay Yadav' s Articles

Effect of Partial Substitution of Sodium Chloride with Potassium Chloride on Quality Characteristics of Buffalo Calf Meat Rolls 10.30954/2277-940X.01.2021.15

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Impact of Bio-preservatives on Sensory Quality of Milk Solids Incorporated Khoa Stored at Room Temperature (23±2°C) 10.30954/2277-940X.01.2021.23

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Male Buffalo Calf: Potential Emerging Meat Animal- A Review 10.30954/2277-940X.02.2021.1

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Utilization of Wine Industry Waste (Red Grapes) as Natural Antioxidant for Development of Functional Mutton Rolls 10.30954/2277-940X.03.2021.28

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