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

Article

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.

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..

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.

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..

Thesis

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

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

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

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.

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

Student Project Report

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

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

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)