Items where Year is 1950

B

Bose, S. M. and Subrahmanyan, V. (1950) Antioxidants in science and industry. Journal of Scientific and Industrial Research, 9A. pp. 122-127.

Bose, S. M. and Subrahmanyan, V. (1950) A compartive study on metabolism of iso-oleic and saturated acids of hydrogenated groundnut oil by albino rats in relation to age. Annals of Biochemistry and Experimental Medicine, 10 (3-4). pp. 53-64.

G

Gowridevi Rajakumari, S. (1950) Studies on the nutritive value of yeast and soyabean. Masters thesis, Central Food Technological Research Institute.

M

Murthy, H. B. N. and Swaminathan, M. and Subrahmanyan, V. (1950) Supplementary value of groundnut cake to tapioca and sweet potato. Journal of Scientific and Industrial Research, 9B. pp. 173-176.

P

Pruthi, J. S. (1950) Citrus juices during storage. Indian Food Packer, 4 (9). pp. 18-19.

Pruthi, J. S. (1950) The keeping quality of citrus juices during storage. Indian Food Packer, 4. 15,21-16,24.

R

Ramamurti, K. (1950) Studies on Indian edible oils. Doctoral thesis, Central Food Technological Research Institute.

S

Subrahmanyan, V. and Rama Rao, G. and Swaminathan, M. (1950) Investigations on the preparation, properties and nutritive value of rice substitutes from tubers and millets. Journal of Scientific and Industrial Research, 9B. pp. 259-261.

Subrahmanyan, V. and Swaminathan, M. and Murthy, H. B. N. (1950) Nutritive value of some subsidiary foods. Journal of Scientific and Industrial Research, 9B (5). pp. 135-136.

Swaminathan, M. and Dhungat, S. B. and Murthy, H. B. N. and Subrahmanyan, V. (1950) Intereference by certain substances present in ragi (Eleusine coracana) in the determination of thiamine by the thiochrome method. Journal of Scientific and Industrial Research, 9B. pp. 210-212.

T

Tandon, G. L. (1950) Methods of canning of some vegetables. Indian Food Packer, 4 (9). 9-12, 27.

Tandon, G. L. (1950) Preserves and their manufacture. Indian Food Packer, 4 (6). 9-12, 25.

Tandon, G. L. (1950) Chutneys, Sauces, Pickles. Indian Food Packer, 4 (6). 9-12,25.