Items where Division is "Meat Fish and Poultry Technology" and Year is 1965

D

Dani, N. P. and Amla, B. L. and Panda, B. (1965) Scope of broiler processing industry in India. Indian Food Packer, 19 (1). pp. 35-38.

I

Iyengar, J. R. and Kuppuswamy, S. and Bhatia, D. S. (1965) Effect of cooking on the composition of mutton. Food Technology, 19. pp. 120-122.

Iyengar, J. R. and Sen, D. P. (1965) Studies on the equilibrium relative humidity relationship of dried fish products from Bombay duck. Journal of Food Science and Technology, 2. pp. 55-57. ISSN 0022-1155

K

Kadkol, S. B. and Ramanathan, P. K. (1965) Meat curing on the laboratory scale. Indian Food Packer, 19 (4). pp. 40-41.

Krishnaswamy, M. A. and Kadkol, S. B. and Revankar, G. D. (1965) Nutritional evaluation of an ensiled product from fish. Canadian Journal of Biochemistry, 43. pp. 1879-1883.

Krishnaswamy, M. A. and Lahiry, N. L. and Kadkol, S. B. and Venkat Rao, S. and Revankar, G. D. (1965) Nutritional evaluation of fish-potato flakes. Food Technology, 19. pp. 197-200.

M

Moorjani, M. N. and Lahiry, N. L. and Balakrishnan Nair, R. and Upadhya, A. N. and Venkat Rao, S. (1965) Nutritional value of fish flour-I. Effect of storage on sardine meal prior to its extraction with ethanol. Food Technology, 19 (2). pp. 110-113.

R

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.

S

Sen, D. P. and Aitken, A. (1965) Effect of magnesium in salting of cod. Journal of Food Science, 30 (2). pp. 286-287.

Sen, D. P. and Iyengar, J. R. (1965) Studies on equilibrium relative himidity (ERH)of Dried Fish Products from Bombay Duck. Journal of Food Science and Technology, 2 (2). pp. 55-57.

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.