Items where Division is "Meat Fish and Poultry Technology" and Year is 1962

B

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1962) Changes with pyrophosphate plus or minus containing buffer and precipitation of protein fraction at r/2 0.225 during storage of fresh-water fish in ice. Food Technology, 16. pp. 84-86.

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1962) Extraction of sarcoplasmic fraction of fish muscle with salt solutions of different ionic strengths and pH. Food Technology, 16. pp. 86-88.

K

Kadkol, S. B. and Lahiry, N. L. (1962) Amino acid composition of defatted fish flour from oil sardine (Clupea longiceps). Journal of Scientific and Industrial Research, 21D. pp. 387-388.

Krishnaswamy, M. A. and Subba Rao, K. R. and Lahiry, N. L. (1962) Manufacture of ready-to-serve cook fish paste. Journal of Scientific and Industrial Research, 21D. pp. 303-304.

Krishnaswamy, M. A. and Subba Rao, K. R. and Lahiry, N. L. (1962) Preparation of fish paste. Indian Food Packer, 16 (6). pp. 4-10.

L

Lahiry, N. L. and Moorjani, M. N. and Visweswaraiah, K. and Shurpalekar, S. R. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Preparation of edible fish flour from oil-sardine (Clupea longiceps). Food Science, 11. pp. 37-39.

M

Moorjani, M. N. and Balakrishnan Nair, R. and Krishnaswamy, M. A. and Lahiry, N. L. (1962) Fish protein enriched corn starch. Research and Industry, 7. pp. 307-308.

Moorjani, M. N. and Baliga, B. R. and Vijayaranga, B. and Lahiry, N. L. (1962) Post-rigor changes in nitrogen distribution and texture of fish during storage in crushed ice. Food Technology, 16. pp. 80-84.

Moorjani, M. N. and Lahiry, N. L. (1962) Some aspects of the technology of fish flour. Reviews in Food Science Technology, 4. pp. 113-136.

S

Sen, D. P. and Lahiry, N. L. (1962) Discolouration in salted and dried fish products. Food Science, 11. pp. 369-375.

Sen, D. P. and Sripathy, N. V. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. I. Rate of hydrolysis of fish flesh with papain. Food Technology, 16. pp. 138-141.

Shurpalekar, S. R. and Joseph, A. A. and Lahiry, N. L. and Moorjani, M. N. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour and protein food containing low-fat groundnut flour, Bengal gram flour and fish flour to poor rice diet. Food Science, 11. pp. 45-48.

Shurpalekar, S. R. and Joseph, A. A. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. and Nataraja, N. and Sreenivasan, A. and Subramanyan, V. (1962) Relative value of a protein food containing fish flour, groundnut flour and Bengal gram flour as compared with skim milk powder in meeting the protein requirements of protein depleted rats. Food Science, 11. pp. 57-61.

Shurpalekar, S. R. and Joseph, A. A. and Moorjani, M. N. and Lahiry, N. L. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour fortified with vitamins to poor Indian diets based on different cereals and millets. Food Science, 11. pp. 49-51.

Shurpalekar, S. R. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Chemical composition and shelf-life of a protein food based on low fat groundnut flour, Bengal gram flour and fish flour. Food Science, 11. pp. 39-41.

Shurpalekar, S. R. and Moorjani, M. N. and Lahiry, N. L. and Indira, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of proteins of fish flour to those of groundnut flour and the protein efficiency ratio of a protein food containing groundnut, Bengal gram and fish flours. Food Science, 11. pp. 42-44.

Shurpalekar, S. R. and Paul Jayaraj, A. and Moorjani, M. N. and Lahiry, N. L. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour and a protein food containing low-fat groundnut flour, Bengal gram flour and fish flour to a maize-tapioca diet. Food Science, 11. pp. 52-56.

Sripathy, N. V. and Sen, D. P. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. II. Standardisation of digestion conditions for preparation of hydrolysates rich in peptones and proteoses. Food Technology, 16 (5). pp. 141-142.