Items where Author is "Baliga, B. R."

Article

Madhwaraj, M. S. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1983) Corned buff from buffalo meat. Indian Food Packer, 37 (4). 83-87, 7 ref..

Nair, K. K. S. and Madhwaraj, M. S. and Kadkol, S. B. and Baliga, B. R. and Moorjani, M. N. (1983) Microbial examination of meat of buffalo (Bubalus bubalus Linn.) for the presence of salmonella and staphylococci. Indian Veterinary Journal, 60. pp. 189-192.

Madhavi, D. L. and Srinivasan, K. S. and Kadkol, S. B. and Baliga, B. R. (1982) Essential amino acid content of buffalo meat. Journal of Food Science and Technology, 19 (5). 214-215, 6 ref..

Kadkol, S. B. and Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Dhanaraj, S. and Govindarajan, V. S. and Baliga, B. R. (1980) Development of concentrated meat gravies. Journal of Food Science and Technology, 17 (3). 146-149, 5 ref..

Madhwaraj, S. and Nair, K. K. S. and Nair, P. R. and Kadkol, S. B. and Baliga, B. R. (1980) Preservation of salted casings. Journal of Food Science and Technology, 17 (6). 273-275, 6 ref..

Revankar, G. D. and Naidu, A. K. and Baliga, B. R. (1979) Frozen fish curry and its storage stability. Indian Food Packer, 33 (3). pp. 8-10.

Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1978) Estimation of drained weight of canned keema curry - an objective method. ISI Bulletin, 30 (5). pp. 184-185.

Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1977) Estimation of drained weight in canned meat curry. ISI Bulletin, 29 (8). 279-282, 5 ref..

Madhwaraj, M. S. and Baliga, B. R. (1974) Commercial sausage casings. An objective assessment. ISI Bulletin, 26 (7). pp. 272-273.

Selvarajah, R. G. and Madaiah, N. and Baliga, B. R. (1974) Evaluation of the stability of sausage emulsion by the canning of mutton sausages. Journal of Food Science and Technology, 11 (2). 45-49, 8 ref.. ISSN 0022-1155

Baliga, B. R. and Chatterjee, A. K. (1972) Status of animal casing industry in India. Indian Food Packer, 26 (1). 8-13, 13 ref..

Baliga, B. R. and Madaiah, N. (1971) Preparation of mutton sausages. Journal of Food Science, 36 (4). 607-610, 15 ref..

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1971) Thinning of thick albumen in shell eggs - changes in ovomucin. Poultry Science, 50 (2). 466-473, 40 ref..

Lahiry, N. L. and Baliga, B. R. (1970) Nutritive value of duck and hen eggs. Indian Food Packer, 24 (6). pp. 25-29.

Baliga, B. R. (1970) Preservation of egg and egg products - a matching research effort. Indian Food Packer, 24 (3). 49-53, 48 ref..

Baliga, B. R. and Madaiah, N. (1970) Quality of sausage emulsion prepared from mutton. Journal of Food Science, 35 (4). 383-85, 15 ref..

Haleem, M. A. and Greechar, P. and Baliga, B. R. and Lahiry, N. L. (1970) Some observations on the effects of crude papain on tenderisation of poultry meat. Journal of Food Science and Technology (India), 7 (1). pp. 40-41.

Chatterjee, A. K. and Baliga, B. R. and Panda, B. and Khabade, V. S. (1969) Carcass evaluation of Bannur and non-Bannur lambs. Indian Food Packer, 23 (1). 5-10, 9 ref..

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1969) Fractionation of muscle proteins of fresh water fish and changes during iced storage. Journal of Food Science, 34 (6). 597-599, 15 ref..

Baliga, B. R. and Rao, A. S. and Lahiry, N. L. (1969) Prevention of browning in hard boiled eggs during canning. Journal of Food Science and Technology, 6 (3). 200-204, 22 ref..

Chatterjee, A. K. and Baliga, B. R. and Panda, B. and Khabade, V. S. (1968) Bannur: An ideal meat-type sheep. Indian Farming, 18 (4). pp. 54-56.

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1968) Changes in ovomucin concentration during thinning of thick white in eggs. Journal of Food Science and Technology, 5 (2). 71, 14 ref..

Baliga, B. R. and Balakrishnan Nair, R. and Lahiry, N. L. (1968) Deodourisation of refrigerator railway vans. Indian Food Packer, 22 (5). pp. 42-45.

Chatterjee, A. K. and Baliga, B. R. and Panda, B. and Kabade, V. S. (1968) Some aspects of the carcass yield and meat quality of Bannur lambs. Journal of Food Science and Technology (Mysore), 5 (4). 202, 5 ref..

Baliga, B. R. and Rajagopalan, R. (1967) Intestinal synthesis of B-complex vitamins in rats as influenced by feeding of curds. Journal of Food Science and Technology, 4 (3). pp. 120-122.

Bhatia, D. S. and Parpia, H. A. B. and Baliga, B. R. (1966) Peanuts protein isolate - Production and properties. Journal of Food Science and Technology (India), 3. pp. 2-12.

Dani, N. P. and Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1966) Proximate composition and nutritive value of leg meat of two edible species of frogs, Rana hexadactyla and R. tigrina. Journal of Food Science and Technology (India), 3. pp. 109-110.

Baliga, B. R. and Rajagopalan, R. (1964) Influence of feeding curds from soyabean milk on the intestinal synthesis of thiamine in rats. Journal of Nutrition and Dietetics, 1 (2). pp. 81-83.

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1964) Possible role of bacteria in the physical deterioration of egg contents during storage at room temperature. Indian Journal of Technology, 2 (2). pp. 69-71.

Lahiry, N. L. and Moorjani, M. N. and Baliga, B. R. (1963) Factors influencing the keeping quality of fresh-water fish in ice. Food Technology, 17 (9). pp. 123-125.

Baliga, B. R. and Rajagopalan, R. (1963) Vitamin B12 and the nutritive value of heat treated soyabean. Indian Journal of Medical Research, 51 (3). pp. 758-763.

Baliga, B. R. and Bhagavan, H. N. and Rajagopalan, R. (1963) Vitamin B12 and the nutritive value of raw soyabean. Indian Journal of Medical Research, 51 (4). pp. 749-757.

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1962) Changes with pyrophosphate plus or minus containing buffer and precipitation of protein fraction at r/2 0.225 during storage of fresh-water fish in ice. Food Technology, 16. pp. 84-86.

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1962) Extraction of sarcoplasmic fraction of fish muscle with salt solutions of different ionic strengths and pH. Food Technology, 16. pp. 86-88.

Baliga, B. R. and Rajagopalan, R. (1962) Influence of feeding curds on the intestinal synthesis of thiamine in caecectomized rats. Journal of Scientific and Industrial Research, 21C. pp. 329-331.

Moorjani, M. N. and Baliga, B. R. and Vijayaranga, B. and Lahiry, N. L. (1962) Post-rigor changes in nitrogen distribution and texture of fish during storage in crushed ice. Food Technology, 16. pp. 80-84.

Sripathy, N. V. and Baliga, B. R. and Lahiry, N. L. (1961) Meat-based processed soups. Food Science, 10 (7). pp. 206-210.

Visweswaraiah, K. and Baliga, B. R. and Lahiry, N. L. (1960) Effect of aureomycin (Chlortetracycline) and aureomycin in 5 per cent sodium chloride solution on the keeping quality of fresh water fish fillets. Journal of Scientific and Industrial Research, 19C. pp. 231-232.

Baliga, B. R. and Sripathy, N. V. and Iyengar, N. V. R. and Lahiry, N. L. (1960) Some observations on the preparation of meat extract, meat soup cubes and chicken essence. Proceedings of the Symposium on Proteins, Mysore, August. pp. 335-344.

Sripathy, N. V. and Baliga, B. R. and Lahiry, N. L. (1960) A note on the canning of rice. Indian Food Packer, 14 (9). p. 11.

Krishnamurthy, K. and Baliga, B. R. and Rajagopalan, R. and Swaminathan, M. and Subrahmanyan, V. (1959) Amino acid composition of sunflower seeds (Helianthus annus) and Cuddapah almonds (Buchanania latifolia). Food Science, 8 (4). pp. 119-120.

Thesis

Baliga, B. R. (1960) Intestinal synthesis of B-complex vitamins as influenced by feeding curds. Doctoral thesis, Central Food Technological Research Institute.