Effect of gamma irradiation and thermal pasteurisation on functional quality of liquid whole egg by Linda S. Kumar, V.N. Vasudevan, T. Sathu, A. Irshad, Deepa Jolly

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Effect of incorporating wheat bran as a dietary fibre source in fermented carabeef sausage by T. S. Aisha, A. Irshad, V. N. Vasudevan, T. Sathu, R. Ambily, R. Rejeesh

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Evaluation of storage stability of poultry by-product meal incorporated fish feed under aerobic storage condition by Sahla Kannatti, A. Irshad, Sanal Ebeneezar, V.N. Vasudevan, T. Sathu, Binsy Mathew

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Enhancing Meat quality and value: Cold-set restructuring with type ii and type iii quality beef cuts by M.H.S. Abrar Basha, T. Sathu, V. N. Vasudevan, A. Irshad, V. L. Gleeja

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Comparison of production performance of Pekin duck, control population and meat line of Kuttanad duck by S. Sankaralingam, P. Anitha, Binoj Chacko, Stella Cyriac, T.V Aravindakshan, V.N Vasudevan

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A comparative study of intramuscular fat content and sensory attributes of meat of broiler and Kuttanad ducks by J. Alphine, S. Maya, N. Ashok, K. M. Lucy, Indu V. Raj, K. Karthiayini, V. N. Vasudevan, J. Tony

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Decellularisation of tunica vaginalis for the production of tissue engineered scaffolds: A promising approach in tissue engineering by P. Jishi Das, S. Anoop, Sudheesh S. Nair, V. N. Vasudevan, K. D. John Martin, Amal Prakash, Syam K. Venugopal

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EVALUATION OF DECELLULARISATION PROTOCOLS FOR DEVELOPING EXTRACELLULAR MATRIX BASED PORCINE TUNICA VAGINALIS SCAFFOLDS FOR TISSUE ENGINEERING APPLICATIONS by Prabhachandran Sobhana Arathy, Dhanush Krishna Balakrishnan-Nair, Divya C, V. N. Vasudevan, I.S. Sajitha, Jessil Joseph, Safeer M. Saifudeen, K.S. Prasanna

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Effect of repeated freezing and thawing on the tenderness of beef by V.C. Hridhya, A. Irshad, V. N. Vasudevan, T. Sathu, A.R. Sreeranjini, J.K. Anjitha, V.V. Akhila, M. Manasa, B. Sunil

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