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

Article

Nair, K. K. S. and Narasimha Rao, D. and Nair, R. B. (1996) Effect of spices and organic acids used in traditional meat products on some bacteria. Indian Food Packer, 50 (1). pp. 5-10.

Nair, K. K. S. and Rao, D. N. and Nagin, Chand. and Nair, R. B. and Puttarajappa, P. and Amla, B. L. (1995) Tandoori chicken: Processing optimized by response surface methodology. Journal of Food Quality, 18 (2). pp. 103-117.

Kumar, Sushil and Raina, P. L. and Nair, R. B. and Amla, B. L. (1994) Lipid Profiles and Fatty Acid Composition of Broiler Rabbit Meat. Journal of Food Science and Technology, 31 (3). pp. 255-258.

Sushil, Kumar. and Nair, R. B. and Amla, B. L. (1993) Effect of postmortem chill and frozen storage on protein degradation of broiler rabbit muscles: Analysis by SDS-gel electrophoresis. Indian Journal of Animal Sciences, 63 (10). pp. 1042-1049.

Nair, K. K. S. and Nair, R. B. (1988) Bacteriological quality of fresh water fish from Krishnarajendra Sagar Reservior. Fishery Technology, 25 (3). pp. 79-80.

Nair, R. B. and Haleem, M. A. (1985) Some aspects of meat research and product development. Indian Food Packer, 39 (6). pp. 29-34.

Panda, B. and Jayaram, M. and Ramamurthy, N. S. and Nair, R. B. (1969) Processing and utilisation of sal seed (Shorea robusta) as a source of energy in poultry feed. Indian Veterinary Journal, 46. pp. 1073-1077.

Nair, R. B. and Lahiry, N. L. (1968) Factors affecting the quality of fresh fish and its retention by chilling. Journal of Food Science and Technology (Mysore), 5 (3). 107-16, 128 ref..

Moorjani, M. N. and Nair, R. B. and Lahiry, N. L. (1968) Quality of fish protein concentrate prepared by direct extraction of fish with various solvents. Food Technology (Champaign), 22 (12). pp. 1557-1561.