Items where Author is "Ramaswamy, H. S."

Ramaswamy, H. S. and Ranganna, S. (1989) Effect of blanching and sulfite treatment on the quality of frozen cauliflower. Journal of Food Quality, 11 (6). pp. 443-452.

Ramaswamy, H. S. and Ranganna, S. (1989) Residual peroxidase activity as influenced by blanching, SO2 treatment and freezing of cauliflowers. Journal of the Science of Food and Agriculture, 47 (3). pp. 377-382.

Ramana, K. V. R. and Ramaswamy, H. S. and Aravinda Prasad, B. and Patwardhan, M. V. and Ranganna, S. (1984) Freezing preservation of Totapuri mango pulp. Journal of Food Science and Technology, 21 (5). 282-285, 9 ref..

Ramaswamy, H. S. and Ranganna, S. (1982) Maturity parameters for okra (Hibiscus esculentus (L) Moench var. Pusa Sawani). Canadian Institute of Food Science and Technology Journal, 15 (2). 140-143, 15 ref..

Ramaswamy, H. S. and Ranganna, S. (1981) Thermal inactivation of peroxidase in relation to quality of frozen cauliflower (var. Indian Snowball). Canadian Institute of Food Science and Technology Journal, 14 (2). 139-143, 22 ref..

Ramaswamy, H. S. and Ranganna, S. and Govindarajan, V. S. (1980) A non-destructive test for determination of optimum maturity of French (green) beans. Journal of Food Quality (3). pp. 11-23.

Ramaswamy, H. S. (1972) Studies on the volatile components of cabbage. Masters thesis, Central Food Technological Research Institute.

Ramaswamy, H. S. (1971) The chemistry of vegetable flavour. Masters thesis, Central Food Technological Research Institute.