Items where Author is "Krishnaswamy, M. A."

Article

Nagaraja Rao, K. S. and Krishna, Nand. and Srikanta, S. and Krishnaswamy, M. A. and Sreenivasa Murthy, V. (1979) Changes during manufacture and ripening of Cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus. Nahrung, 23 (6). 621-626, 16 ref..

Patel, J. D. and Krishnaswamy, M. A. and Nair, K. K. S. (1976) Biochemical characteristics of some of the coliforms isolated from spices. Journal of Food Science and Technology, India, 13 (1). 37-40, 13 ref..

Krishnaswamy, M. A. and Nagaraja Rao, K. S. and Sreekantiah, K. R. and Mannar, M. C. (1976) Production of fungal rennet substitute for cheese making. Journal of Food Science and Technology, India, 13 (4). pp. 187-191.

Krishnaswamy, M. A. and Nair, K. K. S. and Patel, J. D. and Parthasarathy, N. (1975) Preliminary observations on the survival of Salmonella in curry, sambar, coriander and red-chilly powders. Journal of Food Science and Technology, India, 12 (4). 195-196, 13 ref..

Krishnaswamy, M. A. and Patel, J. D. and Nair, K. K. S. and Muthu, M. (1974) Microbiological quality of certain spices. Indian Spices, 11 (1/2). 6-11, 15 ref..

Krishnaswamy, M. A. and Parthasarathy, N. and Patel, J. D. and Nair, K. K. S. (1973) Further studies on microbiological quality of cashewnut (Anacardium occidentale). Journal of Food Science and Technology, 10 (1). 24-26, 10 ref.. ISSN 0022-1155

Krishnaswamy, M. A. and Patel, J. D. and Parthasarathy, N. and Nair, K. K. S. (1973) Some of the types of coliforms, aerobic mesophilic spore formers yeasts and moulds present in spices. Journal of Plantation Crops, 1. pp. 200-203.

Krishnaswamy, M. A. and Patel, J. D. (1972) The effect of certain preservatives on the shelf-life of fish sausage. Journal of Food Science and Technology, 9 (1). 10-12, 16 ref..

Krishnaswamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. (1971) Curd from Miltone (vegetable toned milk). Journal of Food Science and Technology, 8 (2). 41-46, 17 ref.. ISSN 0022-1155

Krishnaswamy, M. A. and Patel, J. D. and Parthasarathy, N. (1971) Enumeration of micro-organisms in spices and spice mixtures. Journal of Food Science and Technology, 8 (4). 191-194, 23 ref..

Krishnaswamy, M. A. (1971) Formation of a cheese-like matrix from groundnut protein. Milchwissenschaft, 26 (5). 283-284, 10 ref..

Krishnaswamy, M. A. and Parthasarathy, N. and Patel, J. D. (1971) A preliminary study on the microbiological quality of cashew nut (Anacardium occidentale). Indian Food Packer, 25 (4). 25-30, 9 ref..

Sen, D. P. and Rao, T. S. S. and Kadkol, S. B. and Krishnaswamy, M. A. and Rao, S. V. and Lahiry, N. L. (1969) Fish protein concentrate from bombay-duck (Harpoden nehereus) fish: effect of processing variables on the nutritional and organoleptic qualities. Food Technology (Champaign), 23 (5). pp. 683-688.

Krishnaswamy, M. A. and Patel, J. D. (1968) Imitation-cheese spread based on peanut protein. Milchwissenschaft, 23 (10). 618-23, 14 ref..

Krishnaswamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. and Yunus Ahmed, S. (1968) Shelf-life and sensory evaluation of fish sausage manufactured on a pilot plant scale. Journal of Food Science and Technology (Mysore), 5 (4). pp. 186-189.

Krishnaswamy, M. A. and Shantha, T. (1967) Preparation and composition of a tofu like product from groundnut. Journal of Food Science and Technology, 4. pp. 6-7.

Krishnaswamy, M. A. and Rudrasetty, T. M. (1966) Orange oil as preservative for fish sausage. Bulletin of Japanese Society of Scientific Fisheries, 32. pp. 972-975.

Krishnaswamy, M. A. and Kadkol, S. B. and Revankar, G. D. (1965) Nutritional evaluation of an ensiled product from fish. Canadian Journal of Biochemistry, 43. pp. 1879-1883.

Krishnaswamy, M. A. and Lahiry, N. L. and Kadkol, S. B. and Venkat Rao, S. and Revankar, G. D. (1965) Nutritional evaluation of fish-potato flakes. Food Technology, 19. pp. 197-200.

Krishnaswamy, M. A. and Lahiry, N. L. (1964) Microbiological examination of market meat. Indian Journal of Public Health, 8 (3). pp. 105-106.

Krishnaswamy, M. A. and Rudrasetty, T. M. and Revankar, G. D. (1964) Studies on some species of fish and preservatives in the manufacture of fish sausage. Journal of Food Science and Technology , 1 (4). pp. 64-67.

Krishnaswamy, M. A. and Kadkol, S. B. and Venkat Rao, S. and Revankar, G. D. and Sureshchandra, K. C. (1964) A cheese-like product from fish. Journal of Food Science and Technology , 1 (1). pp. 1-3.

Subrahmanyan, V. and Lahiry, N. L. and Moorjani, M. N. and Balakrishnan Nair, R. and Krishnaswamy, M. A. (1963) Ammonia: Possible use for preserving fish. Science, 142 (3589). pp. 233-234.

Krishnaswamy, M. A. and Lahiry, N. L. (1963) Fish hydrolysates. IV. Microbiological evaluation. Journal of Food Science, 28. pp. 358-364.

Moorjani, M. N. and Balakrishnan Nair, R. and Krishnaswamy, M. A. and Lahiry, N. L. (1962) Fish protein enriched corn starch. Research and Industry, 7. pp. 307-308.

Krishnaswamy, M. A. and Subba Rao, K. R. and Lahiry, N. L. (1962) Manufacture of ready-to-serve cook fish paste. Journal of Scientific and Industrial Research, 21D. pp. 303-304.

Krishnaswamy, M. A. and Subba Rao, K. R. and Lahiry, N. L. (1962) Preparation of fish paste. Indian Food Packer, 16 (6). pp. 4-10.

Krishnaswamy, M. A. and Johar, D. S. and Subramanyan, V. and Thomas, S. P. (1961) Manufacture of cheddar cheese with the milk clotting enzyme from Ficus carica (Vegetable rennet). Food Technology, 15 (11). pp. 482-485.

Krishnaswamy, M. A. and Johar, D. S. and Subrahmanyan, V. (1961) Vegetable rennet for cheddar and processed cheese. Research and Industry, 6 (2). pp. 43-44.

Krishnaswamy, M. A. and Johar, D. S. (1960) Preparation of cheddar and processed cheese using the milk clotting enzyme from Ficus carica L. Proceedings of the symposium on Proteins, Mysore, August. pp. 302-306.

Krishnaswamy, M. A. and Johar, D. S. (1960) Vegetable cheese from groundnut milk. Food Science, 9 (7). pp. 235-240.

Subrahmanyan, V. and Krishnaswamy, M. A. and Johar, D. S. and Soumithri, T. C. (1959) Possibilities of manufacturing vegetable cheese from groundnut. Food Science, 8 (2). pp. 44-45.

Krishnaswamy, M. A. and Johar, D. S. (1959) Some aspects of cheddar cheese. Food Science, 8. pp. 86-91.