Items where Author is "Radhakrishnan, K. L."

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Narayanan, K. M. and Radhakrishnan, K. L. and Doraiswamy, T. R. (1959) Effect of coffee on gastric secretions. Annals of Biochemistry and Experimental Medicine, 19 (3). pp. 61-66.

Parpia, H. A. B. and Bhutiani, R. C. and Radhakrishnan, K. L. and Sankaran, A. N. and Subbarayappa, B. V. (1959) Some aspect of food technology in India. Other. Central Food Technological Research Institute.

Natarajan, C. P. and Narayanan, K. M. and Sahasrabudhe, M. R. and Radhakrishnan, K. L. and Bhatia, D. S. (1958) Studies on the antioxygenic properties of coffee. Journal of Scientific and Industrial Research, 17C. pp. 145-148.

Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. and Natarajan, C. P. and Bhatia, D. S. (1956) Chemical composition of coffee `blacks', `bits' and `browns'. Bulletin of Central Food Technological Research Institute, 5. pp. 283-284.

Subrahmanyan, V. and Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) Technological research on coffee in India. Indian Coffee, 20. pp. 9-14.

Bhatia, D. S. and Natarajan, C. P. and Iyengar, J. R. and Narayanan, K. M. and Radhakrishnan, K. L. (1956) A preliminary study on monsooning of coffee. Bulletin of Central Food Technological Research Institute, 5. pp. 261-262.