Items where Author is "Rao, D. N."

Article

Manohar, B. and Basappa, C. and Rao, D. N. and Divakar, S. (1998) Response surface studies on cholesterol reduction in egg yolk using beta-cyclodextrin. Zeitschrift fuer Lebensmittel Untersuchung und Forschung A/Food Research and Technology, 206 (3). 189-192, 17 ref..

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.

Ziauddin, K. S. and Mahendrakar, N. S. and Rao, D. N. and Ramesh, B. S. and Amla, B. L. (1994) Observation on some chemical and physical characteristics of buffalo meat. Meat Science, 37 (1). pp. 103-114.

Syed Ziauddin, K. and Rao, D. N. and Ramesh, B. S. and Amla, B. L. (1993) Effect of Freezing, Thawing and Frozen Storage on Microbial Profiles of Buffalo Meat. Journal of Food Science and Technology, 30 (6). pp. 465-467.

Rao, D. N. and Murthy, V. S. (1986) Rapid dye reduction tests for the determination of microbiological quality of meat. Journal of Food Technology, 21 (2). 151-157, 12 ref..

Rao, D. N. and Sreenivasamurthy, V. (1985) A note on microbial spoilage of sheep meat at ambient temperature. Journal of Applied Bacteriology, 58 (5). 457-460, 7 ref..

Panda, P. C. and Rao, D. N. (1980) Quality of duck eggs marketed in Mysore city. Indian Poultry Gazette, 64 (1). 7-11, 11 ref..

Rao, D. N. and Hariharan, K. and Rao, D. R. (1976) Purification and properties of a phytohaemagglutinin from Dolichos lablab (field bean). Lebensmittel Wissenschaft und Technologie, 9 (4). 246-250, 22 ref..

Sreekantiah, K. R. and Jaleel, S. A. and Rao, D. N. and Rao, M. R. R. (1975) Pectinolytic enzymes produced by Aspergillus carbonarius (Bainier) Thom. European Journal of Applied Microbiology, 1 (2). 173-181, 21 ref..

Rao, D. N. and Rao, D. R. (1974) The nature of major protein components of the newer varieties of Cicer arietinum. Journal of Food Science and Technology, India, 11 (3). 139-140, 10 ref..