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EFFECTS OF PARTICLE SIZES AND SOLUBILITIES OF LEAD SULPHIDE DUST ON MILL WORKERS.ROY BR.1977; AMER. INDUSTR. HYG. ASS. J.; U.S.A.; DA. 1977; VOL. 38; NO 7; PP. 327-332; BIBL. 9 REF.Article

PROPOSED SILICA STANDARD-JUSTIFIABLE CONCERNSROY BR.1976; MING CONGR. J.; U.S.A.; DA. 1976; VOL. 62; NO 1; PP. 42-48; BIBL. 28 REF.Article

STUDIES ON THE COMPOSITION AND CHARACTERISTICS OF INDIAN RADISH SEED OILSENGUPTA P; ROY BR.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 6; PP. 254-257; BIBL. 18 REF.Article

DETECTION OF DATURA IN FOOD AND FEED BY THIN LAYER CHROMATOGRAPHY = DETECTION DU DATURA DANS LES DENREES ALIMENTAIRES ET PROVENDES PAR CHROMATOGRAPHIE EN COUCHE MINCEBOSE PK; ROY BR.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 2; PP. 95-96; BIBL. 6 REF.Article

ENZYMIC DIFFERENTIATION BETWEEN CURDS OF HEATED AND RAW MILK. II. MILK PEROXIDASE = DIFFERENCIATION ENZYMATIQUE ENTRE CAILLES DE LAIT CHAUFFE ET CRU. II. PEROXYDASE DU LAITGUHA KC; ROY BR.1973; J. SCI. FOOD AGRIC.; G.B.; DA. 1973; VOL. 24; NO 1; PP. 1-6; BIBL. 10 REF.Serial Issue

STUDIES ON THE COMPOSITION AND CHARACTERISTICS OF INDIAN RADISH SEED OIL. = ETUDE DE LA COMPOSITION ET DES PROPRIETES DE L'HUILE DE GRAINES DE RADIS INDIENSENGUPTA P; ROY BR.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 6; PP. 254-257; BIBL. 18 REF.; 4 TABL.Article

FORMATION OF NITROSAMINES FROM FOOD DYES AND EFFECTS OF ADDITIVES THEOREMBANERJEE TS; ROY BR.1978; J. INSTIT. CHEMISTS; IND; DA. 1978; VOL. 50; NO 3; PP. 134-138; BIBL. 43 REF.Article

THE DIFFERENTIATION OF CURD MADE FROM HEATED AND RAW MILK = DIFFERENCIATION DU CAILLE PREPARE A PARTIR DE LAIT CRU OU CHAUFFEGUHA KC; ROY BR.1973; J. DAIRY RES.; G.B.; DA. 1973; VOL. 40; NO 1; PP. 1-6; BIBL. 18 REF.Serial Issue

INTERACTION OF COPPER ION WITH SOME FOOD DYES.BANERJEE TS; ROY BR; BISWADEW MAJEE et al.1977; J. SCI. FOOD AGRIC.; G.B.; DA. 1977; VOL. 28; NO 5; PP. 405-414; BIBL. 6 REF.Article

DETERMINATION OF DIMETHOATE AND ITS RESIDUES IN FOODS AND FORMULATIONS BY GEL ELECTROPHORESISCHAKRABARTI J; MOJUMDER D; ROY BR et al.1982; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 4; PP. 142-143; BIBL. 7 REF.Article

PESTICIDAL ACTION AND STABILITY OF PHOSALONE IN DRY FISHCHAKRABARTI J; ROY BR; MOJUMDER KK et al.1979; J. FOOD SCI. TECHNOL.; IND; DA. 1979; VOL. 16; NO 1; PP. 35; BIBL. 2 REF.Article

DETECTION OF CASTOR OIL IN OTHER OILS BY THIN LAYER CHROMATOGRAPHYPRATIMA SEN GUPTA; SIL S; ROY BR et al.1978; J. INSTIT. CHEMISTS; IND; DA. 1978; VOL. 50; NO 3; PP. 139-140; BIBL. 4 REF.Article

STUDIES ON THE TOTAL VOLATILE NITROGEN AND FAT SPOILAGE OF MEATS FOR INDICATING DEGREE OF SPOILAGE = ETUDE DE L'AZOTE VOLATIL TOTAL ET DE L'ALTERATION DE LA GRAISSE DE VIANDES EN TANT QU'INDICE DU DEGRE D'ALTERATIONSENGUPTA P; SIL S; ROY BR et al.1975; J. INSTIT. CHEMISTS; INDIA; DA. 1975; VOL. 47; NO 3; PP. 82-84; BIBL. 6 REF.Article

A MOBILE FOOD LABORATORY = UN LABORATOIRE MOBILE POUR LE CONTROLE DES PRODUITS ALIMENTAIRESDHAR AK; MUKHERJEE R; ROY BR et al.1973; SCI. AND CULT.; INDIA; DA. 1973; VOL. 39; NO 1; PP. 5-7Serial Issue

ESTIMATION OF PROPOXUR IN FORMULATION = DOSAGE DU PROPOXUR DANS LES FORMULATIONSMUKHERJEE G; MUKHERJEE AK; ROY BR et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 2; PP. 96-97; BIBL. 2REF.Article

COLORIMETRIC ESTIMATION OF SEVINMUKHERJEE G; MUKHERJEE AK; ROY BR et al.1974; RES. AND INDUSTRY; INDIA; DA. 1974; VOL. 19; NO 4; PP. 169; BIBL. 9 REF.Article

MUCILAGENOUS CHARACTERISTICS AND QUALITY STANDARDS OF INDIAN CASSIA (CINNAMOMUM TAMALA NEES & EBERM)SEN AR; SARDAR PK; BISWAS KS et al.1980; J. INST. CHEM., CALCUTTA; ISSN 0020-3254; IND; DA. 1980; VOL. 52; NO 3; PP. 125-126; BIBL. 9 REF.Article

DETECTION OF ISOPROPANOL AND DIETHYLENE GLYCOL MONOETHYL ETHER IN FLAVOURED FOODS BY THIN LAYER CHROMATOGRAPHY.PRATIMA SEN GUPTA; TARA SANKAR BANERJEE; ROY BR et al.1978; J. INSTIT. CHEMISTS; IND; DA. 1978; VOL. 50; NO 1; PP. 32-34; BIBL. 3 REF.Article

ESTIMATION OF DIMETHOATE IN FOODS = DOSAGE DU DIMETHOATE DANS LES PRODUITS ALIMENTAIRESCHAKRABORTI J; MUKHERJEE G; MUKHERJEE AK et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 3; PP. 146-148; BIBL. 15 REF.Article

DETECTION OF CASHEW NUT SHELLS IN COFFEE, TEA, AND CHICORY = DETECTION DES COQUES DE NOIX CAJOU DANS CAFE, THE OU CHICOREEPRATIMA SENGUPTA; SEN AR; NOMITA GHOSHDASTIDAR et al.1974; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1974; VOL. 57; NO 3; PP. 761-762; BIBL. 5 REF.Article

THIN LAYER CHROMATOGRAPHIC DETECTION OF AMOMUM SUBULATUM ROXB IN ELLETARIA CARDAMOMUM MATON.SEN AR; SENGUPTA P; SARDAR PK et al.1977; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1977; VOL. 60; NO 2; PP. 307-308; BIBL. 5 REF.Article

DIFFERENTIATION OF CARAWAY, CORIANDER, AND CUMIN BY STUDY OF THEIR VOLATILE OILS, USING THIN LAYER CHROMATOGRAPHY = DIFFERENCIATION DES CARVI, CORIANDRE ET CUMIN PAR L'ETUDE DE LEURS ESSENCES VOLATILES EN UTILISANT LA CHROMATOGRAPHIE EN COUCHE MINCESEN AR; PRATIMA SENGUPTA; ALPANA MONDAL et al.1974; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1974; VOL. 57; NO 3; PP. 763-764; BIBL. 2 REF.Article

RATE OF DISSIPATION OF DDT, LINDANE AND MALATHION FROM CERTAIN VEGETABLES = TAUX D'ELIMINATION DU DDT, DU LINDANE ET DU MALATHION DANS CERTAINS LEGUMESMUKAERJEE G; CHAKRABORTY J; MUKHERJEE AK et al.1974; RES. AND INDUSTRY; INDIA; DA. 1974; VOL. 19; NO 4; PP. 171; BIBL. 7 REF.Article

DETECTION OF FOOD COLOURS BY GEL ELECTROPHORESISBANERJEF TS; MAZUMDER D; HALDER RC et al.1979; J. FOOD SCI. TECHNOL.; IND; DA. 1979; VOL. 16; NO 1; PP. 34; BIBL. 3 REF.Article

QUANTITATIVE DETERMINATION OF CAFFEINE IN COLA-TYPE DRINKS BY THIN-LAYER CHROMATOGRAPHY AND DENSITOMETRY = DOSAGE DE LA CAFEINE DANS DES BOISSONS DE TYPE COLA, PAR CHROMATOGRAPHIE EN COUCHE MINCE ET DENSITOMETRIESENGUPTA P; MONDAL A; SEN AR et al.1975; INTERNATION. FLAVOURS FOODS ADDIT.; G.B.; DA. 1975; VOL. 6; NO 6; PP. 340; BIBL. 15 REF.Article

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