Items where Author is "Sastry, M. V."

Article

Sastry, M. V. and Ms., Habibunnisa (1979) Studies on Indian pickles. V. Storage of raw mangoes for pickling. Indian Food Packer, 33 (6). 10-18, 8 ref..

Sastry, M. V. and Nagarathna, K. and Habeebunnisa, Ms. (1975) Studies on Indian pickles. III. Physico-chemical variations during growth of mangoes (Amlet variety) and storage studies of pickles from them. Indian Food Packer, 29 (3). pp. 39-54.

Sastry, M. V. and Nagarathna, K. (1975) Studies on Indian pickles. IV. Physico-chemical variations of some important varieties of mangoes. Indian Food Packer, 29 (3). pp. 55-61.

Sastry, M. V. and Krishnamurthy, N. (1974) Studies on Indian pickles. I. Preparation and storage of pickles from mangoes. Indian Food Packer, 28 (1). 32-44, 15 ref..

Sastry, M. V. and Krishnamurthy, N. and Habibunnisa, Ms. (1974) Studies on Indian pickles. II. Physicochemical studies in the composition of sweet green mangoes during growth. Indian Food Packer, 28 (3). 31-42, 3 ref..

Sastry, M. V. (1970) Biochemical studies in the physiology of sapota. III. Minor chemical changes. Indian Food Packer, 24 (5). pp. 20-23.

Sastry, M. V. (1970) Biochemical studies in the physiology of sapota. IV. Ripening and storage studies. Indian Food Packer, 24 (5). pp. 24-26.

Gowramma, R. V. and Radhakrishniah, Setty and Mahadeviah, M. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1970) An improvement in the method of ashing of canned foods for the estimation of tin. Journal of Food Science and Technology, 7 (1). 37-38, 4 ref..

Mahadeviah, M. and Setty, G. R. and Gowramma, R. V. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. and Siddappa, G. S. (1969) Evaluation of Rourkela tinplates as containers for canning fruit and vegetable products - effect of phosphorus content of base steel. Indian Food Packer, 23 (2). 25-36, 10 ref..

Mahadevaiah, M. and Gowramma, R. V. and Setty, G. R. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1969) Studies on variation in tin content in canned mango nectar during storage. Journal of Food Science and Technology, 6 (3). 192-96, 11 ref..

Gowramma, R. V. and Radhakrishnaiah Setty, G. and Sastry, M. V. (1968) Studies on preparation and preservation of gojju. A traditional recipe. Indian Food Packer, 22 (6). pp. 12-15.

Sastry, M. V. (1966) Biochemical studies in the physiology of sapota. I. Physical changes. Indian Food Packer, 20 (6). pp. 11-15.

Sastry, M. V. (1966) Biochemical studies in the physiology of sapota. II. Major chemical constituents. Indian Food Packer, 20 (6). pp. 16-20.

Sastry, M. V. (1965) Biochemical studies in the physiology of guava. Part 1. Physical changes. Indian Food Packer, 19 (1). pp. 11-14.

Ranganna, S. and Sastry, M. V. and Siddappa, G. S. (1963) Preparation of saponins from soapberry (Sapindus mukorossi and S. laurifolius) and shikakai (Acacia concinna). Indian Journal of Technology, 1 (2). pp. 97-98.

Sastry, M. V. and Siddappa, G. S. (1959) Changes in ascorbic acid and tannin contents during the preparation of amla (Phyllanthus emblica) preserve. Food Science, 8 (1). pp. 12-14.

Siddappa, G. S. and Sastry, M. V. (1959) Indian preserves or murrabbas. Food Science, 8. pp. 212-218.

Sastry, M. V. and Siddappa, G. S. (1958) Retention of B-carotene during the preparation of carrot preserve. Food Science, 7 (6). p. 149.