Items where Division is "Meat Fish and Poultry Technology" and Year is 1973

A

Ashok Kumar, Choudhary (1973) Studies on internal qualities of eggs during and after refrigerated storage. Masters thesis, Central Food Technological Research Institute.

Aurobinda Kumar, Sahu (1973) Use of different preservatives for the extension of shelf life of dressed poultry. Masters thesis, Central Food Technological Research Institute.

D

Divakar, Rao (1973) Studies on smoke-cured fish. Masters thesis, Central Food Technological Research Institute.

M

Mohammad, Saleh (1973) Preservation of fish with tetracycline antibiotics. [Student Project Report] (Submitted)

Moorjani, M. N. and Vasantha, M. S. (1973) Fish protein concentrates: recent advances. Journal of Food Science and Technology, 10 (1). 3-8, 75 ref..

R

Ranajit, Bhattacharya (1973) Changes in meat products during heat processing. Masters thesis, Central Food Technological Research Institute.

S

Selvaraj, A. (1973) Studies on the production of canned soups from marine invertebrates. Masters thesis, Central Food Technological Research Institute.

Sen, D. P. and Mathew, G. (1973) Fish Lipids and their role in Nutrition-A Review of the Status of Research in India. Journal of the Indian Fisheries Association, 3. pp. 86-107.

Shakya, P. M. (1973) Studies on changes in mutton pickle during storage. [Student Project Report] (Submitted)

Srinivasan, K. S. and Moorjani, M. N. (1973) Essential amino acid content of eggs and meat from country type birds. Indian Journal of Poultry Science, 8 (2). 136-137, 3 ref..

Sripathy, N. V. (1973) Transportation of fresh fish. Seafood Export Journal, 5 (12). pp. 17-24.

Sunder Raj, Sharma (1973) Quick curing of meat products. Masters thesis, Central Food Technological Research Institute.

Suprano, Ms (1973) Biochemical characteristics of frog and the technology of processed leg meat. Masters thesis, Central Food Technological Research Institute.

V

Vaidya, B. N. (1973) Mechanism of colour fixation in cured meat products. Masters thesis, Central Food Technological Research Institute.