D. V. Vadehra

Eggs as a source of protein

D. V. Vadehra, Kamalendu Nath, Richard H. Forsythe · C R C Critical Reviews in Food Technology · 1973 · 97 citations

Proteins of the outer layer of the vitelline membrane of hen's eggs

Joan F Back, Joan M Bain, D. V. Vadehra et al. · Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology · 1982 · 71 citations

Biology, Poultry Disease, Pathogenesis +6

Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical Treatments

P.G. Schnell, D. V. Vadehra, RODNEY C. BAKER · Canadian Institute of Food Technology Journal · 1970 · 60 citations

Food Chemistry, Biochemistry, Food Physic +8

EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVES

E. R. MAESSO, R.C. Baker, Malcolm C. Bourne et al. · Journal of Food Science · 1970 · 49 citations

Meat Quality, Food Chemistry, Bioanalysis +20

The Effect of Vacuum, Pressure, pH and Different Meat Types on the Binding Ability of Poultry Meat

E. R. MAESSO, R.C. Baker, D. V. Vadehra · Poultry Science · 1970 · 48 citations · Full text

Animal Physiology, Meat Packaging, Poultry Meat +14