All Outputs (2)

Ethnic meat products/Indian subcontinent (2022)
Book Chapter
Bhandare, S., & Gadekar, Y. (2022). Ethnic meat products/Indian subcontinent. In Reference Module in Food Science. Elsevier. https://doi.org/10.1016/b978-0-323-85125-1.00075-2

Ethnic meat products are part of the identity of a local culture, are always popular locally, have evolved over centuries and are passed over from generation to generation. There are several traditional meat products and recipes in the Indian subcont... Read More about Ethnic meat products/Indian subcontinent.

Bacteriophages as Bio-sanitizers in Food Production and Healthcare Settings (2021)
Book Chapter
Bhandare, S., & Goodridge, L. (2021). Bacteriophages as Bio-sanitizers in Food Production and Healthcare Settings. In D. R. Harper, S. T. Abedon, B. H. Burrowes, & M. L. McConville (Eds.), Bacteriophages: Biology, Technology, Therapy (769-788). Springer International Publishing. https://doi.org/10.1007/978-3-319-41986-2_26

Sanitization is defined as the removal of soil deposits and subsequent application of a sanitizer or disinfectant to reduce the number of residual microorganisms remaining in an environment. Sanitization may be achieved through use of physical (therm... Read More about Bacteriophages as Bio-sanitizers in Food Production and Healthcare Settings.