Items where Author is "Patel, J. D."

Article

Patel, J. D. and Venkataramu, K. and Prasad, M. S. and Venkatanarayana, S. (1984) Production of fenni. Cashew Causerie, 21. pp. 8-9.

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1983) Antifungal activity of orange and lime oils. Journal of Food Science and Technology, 20 (5). 250-252, 5 ref..

Kumar, K. R. and Anandaswamy, B. and Subba Rao, M. S. and Patel, J. D. and Anantha Krishna, S. M. and Govindarajan, V. S. (1983) Evaluation of high density polythene containers for packing distilled liquor. Perfectpac, 23 (2). 20-23, 6 ref..

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1983) Fractionation of wood phenolics and their use in brandy. Journal of Food Science and Technology, 20 (1). 16-18, 5 ref..

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1982) Mahua (Madhuca longifolia Macb.) flowers as a raw material for brandy. Research and Industry, India, 27 (3). 251-254, 7 ref..

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1980) Changes in the solubility of red colour of wine in solvents during storage. Indian Food Packer, 34 (2). 12-16, 9 ref..

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1980) Studies on extraction of phenolics of wood by brandy. Indian Food Packer, 34 (4). 22-24, 6 ref..

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1979) Fermentation of grapes with a few strains of wine yeasts. Indian Food Packer, 33 (2). 13-14, 5 ref..

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1978) Changes in phenolics during storage of wine. Indian Food Packer, 32 (6). 24-25, 7 ref..

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1978) Colour stability of wine by sulphite salts. Indian Food Packer, 32 (6). 9-10, 4 ref..

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1977) Studies on the preparation of cider and brandy from some varieties of Indian apples. Indian Food Packer, 31 (6). 5-8, 16 ref..

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1977) Wine yeasts and their fermentation products. Journal of Food Science and Technology, India, 14 (5). 227-228, 4 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 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. 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..

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.