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A MODIFIED GRAPHICAL INTERPOLATION METHOD FOR RAPID DETERMINATION OF WATER ACTIVITY IN FOODS.JAYARAMAN KS; RAMANUJA MN; NATH H et al.1977; J. FOOD SCI. TECHNOL.; INDIA; DA. 1977; VOL. 14; NO 3; PP. 128-129; BIBL. 8 REF.Article

CERTAIN BIOCHEMICAL REACTIONS OF KLEBSIELLA AEROGENES ISOLATED FROM RAT INTESTINE.SANKARAN R; VASUNDHARA TS; PARIHAR DB et al.1977; J. FOOD SCI. TECHNOL.; U.S.A.; DA. 1977; VOL. 14; NO 4; PP. 180-182; BIBL. 9 REF.Article

STORAGE BEHAVIOUR OF FREEZE DRIED FRUIT JUICE POWDERS.AMMU K; RADHAKRISHNA K; SUBRAMANIAN V et al.1977; J. FOOD TECHNOL.; G.B.; DA. 1977; VOL. 12; NO 5; PP. 541-554; BIBL. 34 REF.Article

MICROBIAL PROFILE OF DEHYDRATED CURED MUTTON MINCE FROM RAW MATERIAL TO THE FINISHED PRODUCT. = PROFIL MICROBIOLOGIQUE DU MOUTON HACHE FUME DESHYDRATE DE LA MATIERE PREMIERE AU PRODUIT FINISANKARAN R; THANGAMANI; LEELA RK et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 2; PP. 161-169; BIBL. 30 REF.Article

KEEPING QUALITY OF FRESH MILK WITH HYDROGEN PEROXIDE AS A PRESERVATIVE = QUALITE DE CONSERVATION DU LAIT FRAIS ADDITIONNE D'H2O2 COMME ANTISEPTIQUEEAPEN KC; MATTADA RR; SHARMA TR et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 2; PP. 87-90; BIBL. 13 REF.Article

IN-PACK PROCESSING OF STUFFED PAROTTA IN INDIGENOUS FLEXIBLE PACKAGING MATERIALS. I. INVESTIGATIONS ON THE EFFECT OF PROCESSING ON THE PACKAGING MATERIALS = CUISSON EN EMBALLAGE DE PAROTTAS CONDITIONNES SOUS FILMS PLASTIQUES INDIENS. I. RECHERCHE SUR LES EFFETS DE LA CUISSON SUR LES MATERIAUX D'EMBALLAGEGHOSH KG; KRISHNAPPA KG; EAPEN KC et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 3; PP. 101-104; BIBL. 4 REF.Article

STORAGE PROPERTIES AND ACCEPTABILITY TRIALS ON REFINED GROUNDNUT OIL AS A SUBSTITUTE FOR HYDROGENATED OIL = PROPRIETES DE CONSERVATION ET ESSAIS D'ACCEPTABILITE DE L'HUILE D'ARACHIDE RAFFINEE EN TANT QUE SUBSTITUT POUR UNE HUILE HYDROGENEEARYA SS; VIDYASAGAR K; NATH H et al.1972; INDIAN J. NUTRIT. DIET.; INDIA; DA. 1972; VOL. 9; NO 3; PP. 145-152; BIBL. 22 REF.Serial Issue

STUDIES ON THE DEVELOPMENT OF SOME DEHYDRATED INSTANT SOUP CUBES FOR USE IN EMERGENCY RATIONS.JAYARAMAN KS; GOVERDHANAN T; BHATIA BS et al.1976; J. FOOD SCI. TECHNOL.; INDIA; DA. 1976; VOL. 13; NO 1; PP. 29-34; BIBL. 6 REF.Article

IN-PACK PROCESSING OF STUFFED PAROTTAS IN INDIGENOUS FLEXIBLE PACKAGING MATERIALS. II. STUDIES ON ALTERNATIVE PACKAGING AND PROCESSING SYSTEMS = CUISSON EN EMBALLAGE DE PAROTTAS CONDITIONNES SOUS FILMS PLASTIQUES INDIENS. II. ETUDE D'EMBALLAGES COMPLEXES ET DE SYSTEMES DE CUISSONGHOSH KG; KRISHNAPPA KG; EAPEN KC et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 3; PP. 125-128; BIBL. 9 REF.Article

SOME STUDIES ON THE PREPARATION OF INTERMEDIATE MOISTURE GUAVA = QUELQUES ETUDES SUR LA PREPARATION DE GOYAVES A HUMIDITE INTERMEDIAIREJAYARAMAN KS; RAMANUJA MN; BHATIA BS et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 4; PP. 162-165; BIBL. 10 REF.Article

BIOCHEMICAL, PHYSICAL AND ORGANOLEPTIC STUDIES ON PRODUCTION OF ENZYME TENDERIZED A.F.D. GOAT MEAT CHUNKS.DEVENDRA KUMAR; SHARMA TR; NATH H et al.1977; J. FOOD SCI. TECHNOL.; INDIA; DA. 1977; VOL. 14; NO 6; PP. 257-260; BIBL. 18 REF.Article

EFFECT OF ADDITIVES ON COOKING-RELEASE-VOLUME AND TENDERNESS OF PRE-COOKED, FREEZE DRIED MUTTON = EFFET D'ADDITIFS SUR LE VOLUME DE PERTE A LA CUISSON ET LA TENDRETE DE LA VIANDE DE MOUTON PRE-CUITE, LYOPHILISEEKUMAR D; SHARMA TR; NATH H et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 6; PP. 281-283; BIBL. 18 REF.Article

FREEZE DRYING OF MANGO PULP.AMMU K; KRISHNAPPA KG; SUBRAMANIAN V et al.1976; FOOD TECHNOL. AUSTRAL.; AUSTRAL.; DA. 1976; VOL. 28; NO 9; PP. 339-341; BIBL. 16 REF.Article

FURTHER SPREAD OF SUGARCANE SCALE INSECT (MELANISPIS GLOMERATA GREEN) IN UTTAR PRADESH.GUPTA KM; PANDEY BN; SINGH RA et al.1976; INDIAN SUGAR; INDIA; DA. 1976; VOL. 26; NO 7; PP. 505-506; BIBL. 2 REF.Article

COMPRESSED READY-TO-EAT FRUITED CEREALS = CEREALES AUX FRUITS COMPRIMEES PRETES A CONSOMMERJAYARAMAN KS; GOVERDHANAN T; SANKARAN R et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 4; PP. 181-185; BIBL. 4 REF.Article

DEVELOPMENT OF QUICK COOKING DEHYDRATED CURRIED SPINACH-DEHUSKED RED GRAM = DESCRIPTION D'UNE METHODE RAPIDE DE PREPARATION D'UN MELANGE CUIT DESHYDRATE EPINARD ET POIS CHICHE A L'INDIENNE (AU CURRY)MATHUR VK; PRABHAKARA BHATT B; BHAGIRATHI B et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 2; PP. 57-59; BIBL. 5 REF.Article

EFFECT OF PROCESSING AND STORAGE ON THE THIAMINE, RIBOFLAVIN AND NICOTINIC ACID CONTENTS OF FOUR VARIETIES OF INDIAN PULSES = EFFET DES TRAITEMENTS ET DE LA CONSERVATION SUR LES TENEURS EN THIAMINE, RIBOFLAVINE ET ACIDE NICOTINIQUE DE 4 VARIETES DE GRAINES DE LEGUMINEUSES INDIENNESVALLIDEVI A; RAMANUJA MN; RAO NAN et al.1972; INDIAN J. NUTRIT. DIET.; INDIA; DA. 1972; VOL. 9; NO 6; PP. 336-341; BIBL. 5 REF.Serial Issue

EFFECT OF POLYPHOSPHATES ON COOKING QUALITY OF AFD MUTTON = EFFET DES POLYPHOSPHATES SUR LES CARACTERISTIQUES DE CUISSON DE LA VIANDE DE MOUTON SOUMISE A LA LYOPHILISATION ACCELEREESRIVATSAVA AN; KRISHNAPPA KG; SHARMA TR et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 2; PP. 64-67; BIBL. 13 REF.Article

EFFECT OF MOISTURE ON CHEMICAL AND RHEOLOGICAL PROPERTIES OF STORED ATTA IN RELATION TO CHAPATHI BAKING CHARACTERISTICS = EFFET DE L'HUMIDITE SUR LES PROPRIETES CHIMIQUES ET RHEOLOGIQUES DE FARINE DE BLE ENTREPOSEE, EN RELATION AVEC LES CARACTERISTIQUES, A LA CUISSON DES CHAPATTIESARYA SS; PREMAVALLI KS; LEELA RK et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 1; PP. 5-8; BIBL. 14 REF.Article

CHEMICAL AND NUTRITIVE CHANGES IN REFINED GROUNDNUT OIL DURING DEEP FAT FRYING = MODIFICATIONS CHIMIQUES ET NUTRITIVES DE L'HUILE D'ARACHIDE RAFFINEE AU COURS DE LA FRITURE PROFONDEVIDYASAGAR K; ARYA SS; PREMAVALLI KS et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 2; PP. 73-75; BIBL. 12 REF.Article

DEVELOPMENT OF LONG KEEPING BREAD = MISE AU POINT D'UN PAIN A LONGUE DUREE DE CONSERVATIONCHAKRABARTY TK; DWARAKANATH KR; BHATIA BS et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 4; PP. 166-171; BIBL. 20 REF.Article

DEVELOPMENT OF QUICK COOKING DEHYDRATED CURRIED VEGETABLES USING FRIED POTOTOES, PEAS, CABBAGE AND FRENCH BEANS = DESCRIPTION D'UNE METHODE RAPIDE DE PREPARATION DE LEGUMES DESHYDRATES A L'INDIENNE (AU CURRY) A BASE DE POMMES DE TERRE FRITES, POIS, CHOUX ET HARICOTSPRABHAKAR BHAT B; BHAGIRATHI B; MATHUR VK et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 2; PP. 60-63; BIBL. 9 REF.Article

STUDIES ON FLAVOURING COMPOUNDS OF CHAPATIES. I. CARBONYLS = ETUDES SUR LES COMPOSES RESPONSABLES DE LA FLAVEUR DES CHAPATTIES. I. PRODUITS CARBONYLESKANNUR SB; PREMAVALLI KS; ARYA SS et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 1; PP. 5-9; BIBL. 17 REF.Article

Can chest CT decrease the use of preoperative bronchoscopy in the evaluation of suspected bronchogenic carcinoma?ARISTIZABAL, J. F; YOUNG, K. R; NATH, H et al.Chest. 1998, Vol 113, Num 5, pp 1244-1249, issn 0012-3692Article

Use of a control serum containing a low level of HBsAg for monitoring proficiency in screenning for HBsAgNATH, H; WILKINSON, S; DODD, R. Y et al.Transfusion (Philadelphia, PA). 1986, Vol 26, Num 6, pp 519-524, issn 0041-1132Article

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