Dr Rituparna Banerjee
ICAR National Research Centre on Meat
Government Employee, Food Science & Technology
Proteomic Technologies and their Application for Ensuring Meat Quality, Safety and Auth...
Superchilling of muscle foods: Potential alternative for chilling and freezing
Critical Reviews in Food Science and Nutrition
Vacuum Packaged Mutton Patties: Comparative Effects of High Pressure Processing and Irr...
Journal of Food Processing and Preservation