Browse by By Journal

Visweswaraiah, K. and Jayaram, M. (1969) A rapid colorimetric estimation of lindane (gamma-isomer of hexachlorocyclohexane). Journal of Food Science and Technology (Mysore), 6 (2). 111-12, 10 ref..

Dwarakanath, C. T. and Sreenivasamurthy, V. and Parpia, H. A. B. (1969) Aflatoxin in Indian peanut oil. Journal of Food Science and Technology (Mysore), 6 (2). 107-109, 6 ref..

Visweswaraiah, K. (1969) An improved method for obtaining good grade fish oil from oil sardines (Sardinella longiceps). Journal of Food Science and Technology (Mysore), 6 (2). 99-102, 9 ref..

Visweswaraiah, K. (1969) Chemical preservation of sardine fish to obtain a good grade fish oil (I). Journal of Food Science and Technology (Mysore), 6 (2). 103-105, 10 ref..

Singh, N. S. and Krishnaprakash, M. S. and Moorthy, N. V. N. and Narasimham, P. and Nair, K. G. (1969) Effect of treatment with hot water on ripening and lycopene content of tomatoes. Journal of Food Science and Technology (Mysore), 6 (1). 18-20, 11 ref..

Muralikrishna, M. and Nanjundaswamy, A. M. and Siddappa, G. S. (1969) Guava powder - preparation, packaging and storage studies. Journal of Food Science and Technology (Mysore), 6 (2). pp. 93-98.

Shivashankar, S. and Dhanaraj, S. and Mathew, A. G. and Srinivasa Murthy, S. and Vyasamurthy, M. N. and Govindarajan, V. S. (1969) Physical and chemical characteristics of processed arecanuts. Journal of Food Science and Technology (Mysore), 6 (2). 113-116, 10 ref..

Desikachar, H. S. R. and Sowbhagya, C. M. and Viraktamath, C. S. and Indudhara Swamy, Y. M. and Bhashyam, M. K. (1969) Steaming of paddy for improved culinary, milling and storage properties. Journal of Food Science and Technology (Mysore), 6 (2). 117-121, 8 ref..

Iyengar, J. R. and Sripathy, N. V. and Suryanarayana Rao, R. (1969) Studies on the preparation of whole chicken egg powder. Journal of Food Science and Technology (Mysore), 6 (2). 89-92, 20 ref..