Browse by By Journal

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1962) Changes with pyrophosphate plus or minus containing buffer and precipitation of protein fraction at r/2 0.225 during storage of fresh-water fish in ice. Food Technology, 16. pp. 84-86.

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1962) Extraction of sarcoplasmic fraction of fish muscle with salt solutions of different ionic strengths and pH. Food Technology, 16. pp. 86-88.

Sen, D. P. and Sripathy, N. V. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. I. Rate of hydrolysis of fish flesh with papain. Food Technology, 16. pp. 138-141.

Sripathy, N. V. and Sen, D. P. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. II. Standardisation of digestion conditions for preparation of hydrolysates rich in peptones and proteoses. Food Technology, 16 (5). pp. 141-142.

Moorjani, M. N. and Baliga, B. R. and Vijayaranga, B. and Lahiry, N. L. (1962) Post-rigor changes in nitrogen distribution and texture of fish during storage in crushed ice. Food Technology, 16. pp. 80-84.