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    Publisher: Academic Journals Inc., USA
  International Journal of Dairy Science is a high quality peer-reviewed scientific journal dedicated to publish cutting edge research work on all aspects of dairy sciences. Scope of the journal includes: Biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health quality assurance, sanitation, microbiology and bacteriology.

Submit your next paper to International Journal of Dairy Science via online submission system.
  Editor-in-Chief:  Hussein Azzaz Murad
Devalakshmi, N., R.K.Prabhakara and E. Nagamallika, 2010. Physico-chemical, sensory and microbial quality of chicken meat chips. Vet. World, 3: 182-184.
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Kiranmayi, C.B., N. Krishnaiah and E. Nagamallika, 2010. Escherichia coli O157:H7-an emerging pathogen in foods of animal origin. Vet. World, 3: 385-389.
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Nagamallika, E. R.K. Prabhakar and P.M. Reddy, 2010. Development of low fat pork sausages with milk co-precipitates. J. Food Sci. Technol., 47: 571-573.
Nagamallika, E. and B.E. Rao, 2010. Development of chicken meat papad by incorporating vegetable binder. Indian J. Poult. Sci., 45: 231-233.
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Nagamallika, E. and K. Nagarajakumari, 2010. Quality and shelf life of duck meat loaves extended with different extenders. Indian J. Poult. Sci., 45: 234-236.
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Nagamallika, E. and K. Prabhakar, 2011. Physico-chemical properties of low fat pork sausages. Am. Eurasian J. Agric. Environ. Sci., 10: 160-162.
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Nagamallika, E. and R.K. Prabhakar, 2010. Physicochemical and sensory characteristics of low fat pork sausage and its microbial quality during storage in aerobic and vacuum packages. Anim. Sci. Rep., 4: 107-113.
Nagamallika, E. and R.K. Prabhakara, 2005. Development of chicken meat patties with different extenders. J. Food Sci. Technol., 42: 529-531.
Nagamallika, E., K. Prabhakar and P.M. Reddy, 2009. Low fat meat products: An over view. Vet. World, 2: 364-366.
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Nagamallika, E., R.K. Prabhakara and R.P. Masthan, 2006. Effect of storage on physico-chemical, microbiological and sensory quality of chicken patties. Indian J. Poult. Sci., 41: 271-274.
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Prabhakar, K. and E. Nagamallika, 2010. Functional foods of milk origin. SMVS Dairy Year Book, 2010: 106-110.
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