Items where Division is "Meat Fish and Poultry Technology" and Year is 1970

A

Anil, P. Mukhi (1970) Irradiation preservation on fish and shelfish. Masters thesis, Central Food Technological Research Institute.

B

Baliga, B. R. (1970) Preservation of egg and egg products - a matching research effort. Indian Food Packer, 24 (3). 49-53, 48 ref..

Baliga, B. R. and Madaiah, N. (1970) Quality of sausage emulsion prepared from mutton. Journal of Food Science, 35 (4). 383-85, 15 ref..

C

Chatterjee, A. K. and Mehrotra, V. K. and Khabade, V. S. (1970) A study on curing and smoking of bacon from cross breed saddle back pigs. Indian Food Packer, 24 (4). 7-10, 15 ref..

D

Dani, N. P. (1970) Towards a more hygienic fish container. Seafood Export Journal, 11 (1). pp. 65-72.

H

Haleem, M. A. and Greechar, P. and Baliga, B. R. and Lahiry, N. L. (1970) Some observations on the effects of crude papain on tenderisation of poultry meat. Journal of Food Science and Technology (India), 7 (1). pp. 40-41.

Haleem, M. A. and Madhwaraj, M. S. and Srinivasan, S. C. (1970) Contribution of egg and egg products in human nutrition. Indian Food Packer, 24 (3). pp. 54-59.

Haleem, M. A. and Madhwaraj, M. S. and Srinivasan, S. C. (1970) Technological advances in broiler production and processing influencing quality. Poultry Guide, 7 (6). pp. 49-55.

I

Iyengar, J. R. and Sen, D. P. (1970) The equilibrium relative humidity relationship of salted fish (Barbus carnaticus and Rastrelliger canagurta): The effect of calcium and magnesium as impurities in common salt used for curing. Journal of Food Science and Technology, 7 (1). 17-19, 13 ref..

K

Kuldip Raj, Gupta (1970) Studies on oxidative rancidity of meat and poultry products as related to composition of the carcass storage, temperature and the length of storage period. Masters thesis, Central Food Technological Research Institute.

L

Lahiry, N. L. and Baliga, B. R. (1970) Nutritive value of duck and hen eggs. Indian Food Packer, 24 (6). pp. 25-29.

Lee Yong, Chun (1970) Protein changes in post mortem aging of meat and poultry : Changes in characteristics proteins during chilling of dressed broilers. Masters thesis, Central Food Technological Research Institute.

M

Malaiwon, Kowprasiti (1970) Studies on the effect of feed additives on the rate of growth feed efficiency and mortality of chickens : Dressing grade and carcass quality of broiler chickens. Masters thesis, Central Food Technological Research Institute.

Mehrotra, V. K. and Chatterjee, A. K. and Khabade, V. S. (1970) Studies on curing of bacon - a preliminary report. Indian Veterinary Journal, 47 (8). 691-94, 28 ref..

Moorjani, M. N. and Lahiry, N. H. (1970) The fish protein concentrate story. IX. Efforts in India. Food Technology, 24 (1). 56-59, 22 ref..

P

Panda, B. and Reddy, M. S. and Rao, R. J. (1970) Effect of different storage temperatures on weight loss and internal quality of oil treated and untreated eggs. Indian Food Packer, 24 (3). 44-48, 11 ref..

Panda, P. C. (1970) Bacteriological condition and shelf-life of dressed poultry chilled in slush ice tanks containing polyphosphates. Indian Food Packer, 24 (6). pp. 30-32.

Panda, P. C. and Hari, B. R. S. (1970) Effect of transport and holding on live poultry during the processes of marketing. Indian Food Packer, 24 (5). 17-19, 4 ref..

Panda, P. C. and Srihari, B. R. (1970) Problems and prospects in marketing of poultry in India. Indian Poultry Gazzete, 54 (1). pp. 8-12.

Pracha, Boonyasirikool (1970) Factors affecting the water holding capacity of meat : Preparation of canned corned beef. Masters thesis, Central Food Technological Research Institute.

R

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..

Reddy, M. S. and Lahiry, N. L. and Rao, R. J. and Panda, B. (1970) Influence of oil coating of eggs on oil penetration into the shell membranes and albumen during storage at room temperature. Indian Poultry Gazette, 53-54 (1,4). 1-4,7 ref.

S

Selvarajah, R. G. (1970) Quality of meat emulsions. Masters thesis, Central Food Technological Research Institute.

Sen, D. P. and Padival, R. A. (1970) Effect of certain proteins on the stabilisation of fish oil. Journal of Food Science and Technology, 7 (3). pp. 153-158. ISSN 0022-1155

Sthapit Sanu, Ratna (1970) Recent advances in freeze-drying of fish and related products. Masters thesis, Central Food Technological Research Institute.

V

Vasantha, M. S. and Moorjani, M. N. (1970) Some aspects of the canning of oil sardine (Sardinella longiceps). Indian Food Packer, 24 (4). 11-14, 5 ref..