Items where Division is "Meat Fish and Poultry Technology" and Year is 1976

D

Doffour-Dapaah, K. (1976) Studies on frozen breaded products from pre-cooked fish. [Student Project Report] (Submitted)

G

Godavari Bai, S. and Radola, B. J. (1976) Characterization of fish sarcoplasmic properties by thin-layer gel chromatography and thin-layer isoelectric focusing. Chemie Microbiologie Technologie der Lebensmittel, 5. pp. 33-37.

Gour Saday, Choudhury (1976) Effect of oil coating and thermostabilization on certain functional properties of egg. [Student Project Report] (Submitted)

J

Jagendra, Prasad (1976) Colour in fish and fish products. Masters thesis, Central Food Technological Research Institute.

K

Kwabena, Doffour Dapaah (1976) Recent advances in processed frozen seafood products. Masters thesis, Central Food Technological Research Institute.

M

Madan Mohan, Ray (1976) Effect of preslaughter conditions on the quality of meat. Masters thesis, Central Food Technological Research Institute.

N

Narasimha Rao, D. and Panda, P. C. (1976) Salmonellosis through meat and meat products. Livestock Adviser, 1 (11). p. 5.

Nigam, B. P. (1976) Development of foams in fish slurries. Journal of Food Science and Technology, India, 13 (5). 235-237, 5 ref..

P

Panda, P. C. (1976) Effect of coating and storage on vitelline membrane weight of hen's eggs. Indian Journal of Poultry Science, 11. pp. 160-162.

S

Santosh, K. Verma (1976) Effect of different processing factors on the shelf life and quality parameters of dressed poultry. Masters thesis, Central Food Technological Research Institute.

V

Venkataraman, L. V. and Jaya, T. V. (1976) Influence of germinated green gram and chick pea on growth of broilers. Journal of Food Science and Technology, India, 13 (1). 13-16, 18 ref..

Verma, R. A. (1976) Effect of pre and post-storage conditions on the peelability, keeping quality and acceptability of hard cooked eggs. [Student Project Report] (Submitted)

Verma, R. A. (1976) Factors affecting the keeping quality of shell eggs. Masters thesis, Central Food Technological Research Institute.