Items where Author is "Bhatnagar, H. C."

Article

Bhatnagar, H. C. and Subramanyam, H. (1973) Some aspects of preservation, processing and export of mango and its products. Indian Food Packer, 27 (4). 33-52, 70 ref..

Vibhakar, S. and Prabhakar, J. V. and Bhatnagar, H. C. (1972) Chemical composition of some varieties of grapes grown in Maharashtra. Indian Food Packer, 26 (2). p. 70.

Vibhakar, S. and Nagaraja, K. V. and Prabhakar, J. V. and Bhatnagar, H. C. (1972) Determination of fruit pulp content in mango (Mangifera indica) beverages. Indian Food Packer, 26 (2). 21-26, 4 ref..

Gowramma, R. V. and Mahadeviah, M. and Eipeson, W. E. and Sastry, L. V. L. and Bhatnagar, H. C. (1972) Suitability of ferrite chromium for domestic utensils. Journal of Food Science and Technology, 9 (4). 171-173, 4 ref.. ISSN 0022-1155

Padival, R. A. and Bhatnagar, H. C. and Nair, K. G. and Narayana, K. (1971) Preparation of calcium citrate and sodium citrate from limes (Citrus aurantifolia). Journal of Food Science and Technology (Mysore), 8 (3). 110-113, 13 ref..

Mahadeviah, M. and Eipeson, W. E. and Gowramma, R. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1971) Some observations on the relationship between sulphur staining and corrosion in food cans. Journal of Food Science and Technology, 8 (4). 186-191, 16 ref..

Eipeson, W. E. and Mahadeviah, M. and Gowramma, R. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1970) Quantitative estimation of sulphide stain in food can. Journal of Food Science and Technology, 7 (2). 97-99, 7 ref.. ISSN 0022-1155

Krishnaprasad, C. A. and Prabhakar, J. V. and Bhatnagar, H. C. (1970) Thin layer chromatography of water soluble food colours. Indian Food Packer, 24 (3). pp. 42-43.

Gowramma, R. V. and Radhakrishniah, Setty and Mahadeviah, M. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1970) An improvement in the method of ashing of canned foods for the estimation of tin. Journal of Food Science and Technology, 7 (1). 37-38, 4 ref..

Mahadeviah, M. and Setty, G. R. and Gowramma, R. V. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. and Siddappa, G. S. (1969) Evaluation of Rourkela tinplates as containers for canning fruit and vegetable products - effect of phosphorus content of base steel. Indian Food Packer, 23 (2). 25-36, 10 ref..

Bhatnagar, H. C. and Padival, R. A. and Gopinathan Nair, K. and Narayana, K. (1969) Process for the utilisation of limes (Citrus aurantifolia) for the production of pectin, oil (distilled) and citrates. Indian Food Packer, 23 (6). pp. 46-53.

Mahadevaiah, M. and Gowramma, R. V. and Setty, G. R. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1969) Studies on variation in tin content in canned mango nectar during storage. Journal of Food Science and Technology, 6 (3). 192-96, 11 ref..

Bhatnagar, H. C. (1968) Some salient guidelines for location and layout of fruit and vegetable processing plants. Indian Food Packer, 22 (3). pp. 32-43.

Mahadeviah, M. and Sastry, L. V. L. and Bhatnagar, H. C. and Sidappa, G. S. (1968) The comparative evaluation of Rourkela tinplate against commercial tinplates for their suitability for canning fruit and vegetable products. Indian Food Packer, 22 (3). pp. 50-51.

Bhatnagar, H. C. (1967) Development Of Mandarin Orange Processing Industry. Indian Food Packer, 21. pp. 11-17.

Sebastian, K. and Bhatnagar, H. C. (1967) Examination of foods for added colours and the interference of extraneous fluorescent materials present in wool on the chromatographic separation and identification of food colours. Indian Food Packer, 21 (3). pp. 29-30.

Singh, N. S. and Moorthy, N. V. N. and Krishna Prakash, M. S. and Gopinathan Nair, K. and Narasimham, P. and Bhatnagar, H. C. (1967) A note on the effect of hot water treatment on colour development in tomatoes. Indian Food Packer, 21 (6). p. 16.

Vibhakar, S. and Prabhakar, J. V. and Bhatnagar, H. C. (1966) The clarification and deacidification of grape juice by ion exchange resins. Journal of Science of Food and Agriculture, 17. pp. 488-490.

Mahadeviah, M. and Ranganna, S. and Sastry, L. V. L. and Bhatnagar, H. C. and Siddappa, G. S. and Satyavathi, V. K. and Shah, G. R. and Mookerjee, K. K. and Prabhakar, J. V. (1965) Some practical measures to prevent pink discolouration in canned cabbage. Journal of Food Science and Technology, 2 (1). pp. 10-16.

Agarwal, P. C. and Prabhakar, J. V. and Ranganna, S. and Bhatnagar, H. C. (1963) Pink discolouration in canned banana puree. Food Science, 12. p. 200.

Sreekantiah, K. R. and Shamanthaka Sastry, M. C. and Johar, D. S. and Ramachandra Rao, T. N. and Bhatnagar, H. C. (1963) Studies on pectolytic enzyme production by fungi. Part IV: Use of pectin degrading enzymes in the extraction and clarification of fruit juice. Food Science, 12. pp. 364-368.

Bhatnagar, H. C. and Srivastava, H. C. (1962) Cultivation and utilisation of pineapple. Reviews in Food Science and Technology, 4. pp. 179-202.

Beerh, O. P. and Bhatnagar, H. C. (1962) Studies on suitability of some varieties of tomatoes for canning. Indian Food Packer, 16 (6). pp. 11-13.