Items where Author is "Chatterjee, A. K."

Article

Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. and Puttarajappa, P. (1972) Some initial observations on the effect of sodium benzoate in extending the shelf-life of dressed poultry at display cabinet temperature. Indian Journal of Animal Health, 11 (1). pp. 1-4.

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

Chatterjee, A. K. and Puttarajappa, P. and Gupta, K. R. (1971) Certain observations on the development of oxidative rancidity in fresh pork under different storage temperatures. Indian Food Packer, 25 (1). 21-23, 7 ref..

Puttarajappa, P. and Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. (1971) Studies on Tanduri chicken. Indian Food Packer, 25 (2). 16-18, 7 ref..

Mehrotra, V. K. and Chatterjee, A. K. and Khabade, V. S. (1970) Studies on curing of bacon - a preliminary report. Indian Veterinary Journal, 47 (8). 691-94, 28 ref..

Chatterjee, A. K. and Mehrotra, V. K. and Khabade, V. S. (1970) A study on curing and smoking of bacon from cross breed saddle back pigs. Indian Food Packer, 24 (4). 7-10, 15 ref..

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..

Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. (1969) Poultry pickle. Food Industry Journal, 3 (8). p. 10.

Chatterjee, A. K. (1969) The problems of manufacturing cured meats in India with special reference to ham, bacon and sausage. Indian Food Packer, 23 (5). 17-26, 42 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.

Chatterjee, A. K. (1968) Effects of temperature and sample location on the penetration of minimal curing chemicals in ham. Journal of Food Science and Technology, 5 (4). pp. 190-192.

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..