1.Effect of Tenderization, Meat Restructuring and Cutting Technique on the Texture of Dried Beef

作　　者：Dilip Subba

出　　处：Journal of Food Science and Technology Nepal. 2010 ;6(0):102-104.doi:10.3126/jfstn.v6i0.8269

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296203

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2.A Study on Standard of Buffalo Meat Hygiene in Dharan

作　　者：Bhaskar Mani Adhikari ;Rajendra Prasad Subedi ;Dilip Subba

出　　处：Journal of Food Science and Technology Nepal. 2012 ;7(0):99-101.doi:10.3126/jfstn.v7i0.10617

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296206

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3.Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

作　　者：Bina Gurung ;Pravin Ojha ;Dilip Subba

出　　处：Journal of Food Science and Technology Nepal. 2016 ;9:85-89.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：193158344

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4.Quality Evaluation and Storage Study of Chicken Meat Pickle

作　　者：Sunil Rajbanshi ;Bhaskar Mani Adhikari ;Dilip Subba

出　　处：Journal of Food Science and Technology Nepal. 2016 ;9:90-93.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563944

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5.Effect of Tenderization, Meat Restructuring and Cutting Technique on the Texture of Dried Beef

作　　者：Dilip Subba

出　　处：Journal of Food Science and Technology Nepal. 2013 ;6:102-104.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563960

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6.A Study on Standard of Buffalo Meat Hygiene in Dharan

作　　者：Bhaskar Mani Adhikari ;Rajendra Prasad Subedi ;Dilip Subba

出　　处：Journal of Food Science and Technology Nepal. 2014 ;7:99-101.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563983

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7.Preparation Process, Sensory Profile And Chemical Composition of Sargyangma.

作　　者：Prem Kumar Limbu ;Devraj Acharya ;Dilip Subba

出　　处：Journal of Food Science and Technology Nepal. 2018 ;10:24-27.doi:10.3126/jfstn.v10i0.17970

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：228076791

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8.Development and Assessment of Shelf-Stable Spicy Snacks Prepared from Buffalo Tripe by Incorporating Sichuan Pepper (Timur)

作　　者：Dawa Rayamajhi Sherpa ;Laxmi Ghimire ;Dilip Subba 等

出　　处：Journal of Food Science and Technology Nepal. 2018 ;10:28-32.doi:10.3126/jfstn.v10i0.17433

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：228076792

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	Devraj Acharya	1篇
	Laxmi Ghimire	1篇
	Pravin Ojha	1篇
	Prem Kumar Limbu	1篇
	Rishi Raj Gautam	1篇
	Sunil Rajbanshi	1篇

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	Dilip Subba	8篇
	Bhaskar Mani Adhikari	3篇
	Rajendra Prasad Subedi	2篇
	Bina Gurung	1篇
	Dawa Rayamajhi Sherpa	1篇

	2018	2篇
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