Items where Author is "Suryanarayana Rao, S. V."

Yashoda, K. P. and Suryanarayana Rao, S. V. (1998) Studies on textural and histological changes in cured fish muscle. Journal of Food Science and Technology, 35 (1). 21-24, 10 ref..

Suryanarayana Rao, S. V. and Dwarakanath, C. T. and Saraswathi, C. R. (1980) Preparation and microbiological evaluation of bactopeptone from shrimp waste. Journal of Food Science and Technology, 17 (3). 133-136, 17 ref..

Rangaswamy, J. R. and Suryanarayana Rao, S. V. and Lahiry, N. L. (1970) Free amino acid pattern in Indian shrimp (Metapenaeus dobsonii). Journal of Agricultural and Food Chemistry, 18 (2). 298-300, 15 ref..

Suryanarayana Rao, S. V. and Rangaswamy, J. R. and Lahiry, N. L. (1969) Nucleotides and related compounds in canned shrimp. Journal of the Fisheries Research Board of Canada, 26 (3). 704-06, 9 ref..

Rangaswamy, J. R. and Suryanarayana Rao, S. V. (1969) Problems of insect infestation in fish and fish products. Seafood Export Journal, 1 (1). pp. 15-18.

Suryanarayana Rao, S. V. (1968) Fish meal in poultry nutrition. Farm Journal, 9 (1). pp. 23-24.

Suryanarayana Rao, S. V. (1967) Market for fish and fish products in West Germany. Seafood Exporter, 2 (1). pp. 55-57.

Suryanarayana Rao, S. V. (1967) Modernisation of fish curing industry. Food Industry Journal, 1 (6). p. 21.

Suryanarayana Rao, S. V. and Revankar, G. D. and Khabade, V. S. and Dani, N. P. and Daniel, V. A. (1965) Preservation of oil-sardine press cake in alcohol for subsequent conversion into fish flour. Indian Food Packer, 19 (6). pp. 21-24.

Revankar, G. D. and Khabade, V. S. and Suryanarayana Rao, S. V. (1965) Urea-free fish protein concentrate from shark meat. Research and Industry, 10. pp. 364-367.