G.S. Mittal

Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageing

Kwadwo Owusu Boakye, G.S. Mittal · Meat Science · 1993 · 87 citations

Animal Physiology, Animal Performance, Longissimus Dorsi Muscle +10

Meat emulsion extenders.

G.S. Mittal, W.R. Usborne · Food technology · 1985 · 83 citations

Food Chemistry, Nutrition, Meat Emulsion Products +13

Development and application of soy-protein films to reduce fat intake in deep-fried foods

M Rayner, V Ciolfi, B Maves et al. · Journal of the Science of Food and Agriculture · 2000 · 80 citations

Food Chemistry, Nutrition, Fat Transfer +15

Effect of Heating Rate on Meat Batter Stability, Texture and Gelation

Shai Barbut, G.S. Mittal · Journal of Food Science · 1990 · 59 citations

Engineering, Mechanical Engineering, Meat Batter Stability +16

Use of carrageenans and Xanthan gum in reduced fat breakfast sausages

Shai Barbut, G.S. Mittal · LWT · 1992 · 49 citations