Items where Author is "Subba Rao, M. S."

Article

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..

Padshetty, N. S. and Patil, R. B. and Subba Rao, M. S. and Amla, B. L. (1982) Maturity stage and harvest season effect on dry wine, variety-Bangalore blue. Indian Food Packer, 36 (1). pp. 81-84.

Subba Rao, M. S. (1981) Yeasts and wines. Indian Journal of Microbiology, 21 (3). 248-253, 21 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..

Prasad, M. S. and Subba Rao, M. S. (1976) Colorimetric determination of chloral hydrate in toddy. Journal of Food Science and Technology, India, 13 (6). 339-340, 4 ref..

Subba Rao, M. S. and Soumithri, T. C. and Suryanarayana Rao, R. (1967) Antimicrobial action of citrus oils. Journal of Food Science, 32. pp. 225-227.

Subba Rao, M. S. and Prasannappa, G. and Narendra, Singh. (1967) Preservation of wet leaf protein concentrates. Journal of Science of Food and Agriculture, 18. pp. 295-298.

Subba Rao, M. S. and Soumithri, T. C. (1965) Studies on brine pickles. IV. Curing of fruits in low concentration of brine without fermentation. Indian Food Packer, 19 (1). pp. 5-10.

Lakshminarayana, Setty. and Siddappa, G. S. and Subba Rao, M. S. and Johar, D. S. (1963) Preservation of mango ginger. Food Science, 12. pp. 11-14.

Subba Rao, M. S. and Soumithri, T. C. and Johar, D. S. and Subrahmanyan, V. (1963) Studies on Brine Pickles-Part III: Preservative Emulsion For Pickles. Food Science, 12 (12). pp. 381-386.

Soumithri, T. C. and Subba Rao, M. S. and Johar, D. S. (1963) Studies on brine pickles. Part II. Isolation and identification of yeasts from Indian pickles. Food Science, 12. pp. 377-380.

Soumithri, T. C. and Subba Rao, M. S. and Johar, D. S. (1963) Studies on the brine pickles. Part I. Salt and acid ratio in Indian pickles and the incidence of microbial spoilage. Food Science, 12. pp. 374-377.

Subba Rao, M. S. and Johar, D. S. (1962) Spoilage in pickles. Reviews in Food Science and Technology, 4. pp. 51-64.

Subba Rao, M. S. and Johar, D. S. (1962) Studies on the types of spoilage in Indian canned fruits and vegetables. Journal of Scientific and Industrial Research, 21D. pp. 427-428.

Subba Rao, M. S. and Johar, D. S. (1959) Inhibitory effect of acetic acid and sodium benzoate on the growth of two strains of osmophilic yeast. Food Science, 8 (11). pp. 383-386.

Siddappa, G. S. and Subba Rao, M. S. (1959) Pickles. Food Science, 8. pp. 221-224.

Subba Rao, M. S. and Johar, D. S. (1958) Isolation and identification of spoilage organisms in Indian preserves. Food Science, 7 (5). pp. 109-111.