Items where Division is "Meat Fish and Poultry Technology" and Year is 1969

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1969) Fractionation of muscle proteins of fresh water fish and changes during iced storage. Journal of Food Science, 34 (6). 597-599, 15 ref..

Baliga, B. R. and Rao, A. S. and Lahiry, N. L. (1969) Prevention of browning in hard boiled eggs during canning. Journal of Food Science and Technology, 6 (3). 200-204, 22 ref..

Bhandari, H. S. (1969) Some of the recent advances in the chemistry and technology of fish : Protein concentrates utilization of silver bellies ,Leiognathus bindus. Masters thesis, Central Food Technological Research Institute.

Chatterjee, A. K. (1969) The problems of manufacturing cured meats in India with special reference to ham, bacon and sausage. Indian Food Packer, 23 (5). 17-26, 42 ref..

Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. (1969) Poultry pickle. Food Industry Journal, 3 (8). p. 10.

Haleem, M. A. (1969) Effects of feeding provitamin A, stabilized vitamin A and furazolidone on production and quality of eggs. Indian Veterinary Journal, 46 (3). 243-53, 14 ref..

Haleem, M. A. (1969) Studies on the effect of certain coccidiostats on feed efficiency, growth rate and mortality of broiler chicken. Indian Food Packer, 23 (5). pp. 13-16.

Haleem, M. A. and Madhwa, M. S. R. and Lahiry, N. L. and Srinivasan, S. C. (1969) Method, equipment and processing of chicken barbecue. Indian Food Packer, 23 (4). 5-9, 9 ref..

Iyengar, J. R. and Ramanathan, P. K. and Soumithri, T. C. and Sripathy, N. V. (1969) Preparation of chicken and duck whole egg powders by the flash pasteurization technique. Journal of Food Science and Technology, 6 (3). 179-83, 17 ref..

Iyengar, J. R. and Soumithri, T. C. and Ramaswamy, K. G. and Rao, L. S. S. and Sripathy, N. V. and Rao, R. S. (1969) Chemical composition of whole egg powders (large scale production). Journal of Food Science and Technology, 6 (3). 197-199, 13 ref..

Iyengar, J. R. and Sripathy, N. V. and Rao, R. S. (1969) Studies on the keeping quality of whole egg powder. Journal of Food Science and Technology, 6 (3). 184-86, 21 ref..

Iyengar, J. R. and Sripathy, N. V. and Suryanarayana Rao, R. (1969) Studies on the preparation and storage of whole duck egg powder. Journal of Food Science and Technology, 6 (2). 123-127, 27 ref..

Iyengar, J. R. and Sripathy, N. V. and Suryanarayana Rao, R. (1969) Studies on the preparation of whole chicken egg powder. Journal of Food Science and Technology (Mysore), 6 (2). 89-92, 20 ref..

Jamaludeen, K. K. (1969) Flexible packaging of freeze-dried and semi-dried shrimps. Masters thesis, Central Food Technological Research Institute.

Kumar, S. and Panda, B. and Sreenivasulu Reddy, M. and Jagannatha Rao, R. (1969) Studies on the comparative efficacy of oil coating and lime sealing on the preservation of shell eggs at room temperature. Journal of Food Science and Technology, 6 (1). 9-11, 13 ref..

Mizar, Tamdjin (1969) Whole egg powder spray dried. Masters thesis, Central Food Technological Research Institute.

Moorjani, M. N. (1969) Plant, equipment, handling and sanitation practices in fish processing and freezing plants in India. Seafood Export Journal, 1 (8). pp. 15-22.

Moorjani, M. N. (1969) Some of the recent developments in processing of fish and fish products. Seafood Export Journal, 2 (1). pp. 21-27.

Mr, Sjaifullah (1969) Study of flavor components of shrimp : The role of Amino acid in shrimp flavor. Masters thesis, Central Food Technological Research Institute.

Panda, B. (1969) More animal protein through poultry products. Indian Food Packer, 23 (3). pp. 14-17.

Panda, B. and Jayaram, M. and Ramamurthy, N. S. and Nair, R. B. (1969) Processing and utilisation of sal seed (Shorea robusta) as a source of energy in poultry feed. Indian Veterinary Journal, 46. pp. 1073-1077.

Panda, B. and Panda, P. C. and Reddy, M. S. and Badarinarayana, M. C. (1969) Studies on the effect of washing eggs with different detergent and sanitizer mixtures on microbial load and keeping quality of shell eggs. Indian Veterinary Journal, 46. pp. 608-615.

Panda, P. C. and Panda, B. (1969) Fungal contamination of eggs during marketing and storage and their prevention. Indian Poultry Gazette, 53 (2). pp. 10-14.

Reddy, M. S. and Jagannatha Rao, R. and Panda, B. (1969) Comparative efficiency of oil dipping and oil spraying on quality of eggs stored at room temperature. Poultry Guide, 6 (5). pp. 15-19.

Reddy, M. S. and Jagannatha Rao, R. and Panda, B. (1969) Effect of humidity and length of storage on some quality characteristics of oil coated and lime sealed eggs. Indian Poultry Gazette, 53 (1). pp. 3-12.

Soumithri, T. C. and Iyengar, J. R. (1969) Effect of storage temperature on the bacterial content of egg melange. Journal of Food Science and Technology, 6 (4). 275-278, 6 ref..

Sreenivasulu Reddy, M. and Panda, B. (1969) Chemical changes occurring in shell eggs during storage - a review. Journal of Food Science and Technology (India), 6 (4). pp. 257-262.

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..

Vijay Kumar, Mehrotra (1969) Studies on curing chemicals and organoleptic characteristics of bacon as influenced by different curing techniques. Masters thesis, Central Food Technological Research Institute.

Visweswaraiah, K. (1969) Chemical preservation of oil sardines (Sardinella-longiceps) to obtain a good oil. Journal of Food Science and Technology, 6 (3). 173-178, 22 ref..

Visweswaraiah, K. (1969) An improved method for obtaining good grade fish oil from oil sardines (Sardinella longiceps). Journal of Food Science and Technology (Mysore), 6 (2). 99-102, 9 ref..

Visweswaraiah, K. (1969) Chemical preservation of sardine fish to obtain a good grade fish oil (I). Journal of Food Science and Technology (Mysore), 6 (2). 103-105, 10 ref..