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  • » Fish hydrolysates. III. Influence of degree of hydrolysis on nutritive value.
    Sripathy, N. V.; Kadkol, S. B.; Sen, D. P.; Swaminathan, M.; Lahiry, N. L.
    1963-11-25
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  • » Fish hydrolysates. IV. Microbiological evaluation.
    Krishnaswamy, M. A.; Lahiry, N. L.
    1963-11-25
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  • » Fish lipid in nutrition.
    Sen, D. P.
    1976-11-25
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  • » Fish macaroni.
    Bhatia, D. S.; Moorjani, M. N.; Iyengar, J. R.; Visweswaraiah, K.
    2024-11-25
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  • » Fish odors and the problems of their removal.
    Sen, D. P.
    1966-11-25
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  • » Fish protein enriched corn starch.
    Moorjani, M. N.; Balakrishnan Nair, R.; Krishnaswamy, M. A.; Lahiry, N. L.
    1962-11-25
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  • » Fish technology in India.
    Iyengar, J. R.; Visweswaraiah, K.; Moorjani, M. N.
    2024-11-25
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  • » Flavour quality of fresh and dried Indian thyme Thymus vulgaris (L.).
    Raghavan, B.; Abraham, K. O.; Koller, W. D.
    1995-11-25
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  • » Flavour restoration in mandarin orange concentrate with orange oil.
    Pruthi, J. S.; Sathyanarayana Rao, N. S.; Girdhari, Lal.
    2024-11-25
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  • » Flavour restoration in Valencia orange concentrate with orange oil and juice.
    Pruthi, J. S.
    2024-11-25
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  • » Food and packaging interaction - Migration concepts and regulations.
    Baldev, Raj.
    2024-11-25
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  • » Food processing and preservation - some recent developments.
    Moorjani, M. N.; Bhatia, D. S.
    2024-11-25
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  • » Food science and technology development in India: Concepts and contributions of Dr. V....
    Natarajan, C. P.; Shankar, J. V.
    1980-11-25
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  • » Food technology for Asia and the Far East; FAO Regional Seminar.
    Subrahmanyan, V.; Srinivasan, M.
    2024-11-25
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  • » Food technology problems in India and other developing countries.
    Parpia, H. A. B.
    1968-11-25
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  • » Food yeast.
    Subrahmanyan, V.; Gowri, Sur.; Swaminathan, M.
    2024-11-25
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  • » Formation of abscission zones in he pedicels and shedding of flowers in (Achras sapota)...
    Laxminarayana, S.; Subramanyam, H.
    1970-11-25
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  • » Formation of enzyme bound carbon dioxide in the reductive carboxylation of...
    Ramakrishna, M.; Krishnaswamy, P. R.
    1966-11-25
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  • » Formation of red pigment by a mutant of Penicilium notatum.
    Lulla, B. S.; Johar, D. S.
    2024-11-25
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  • » Formulation of extruded snack food (gum based cereal-pulse blend): Optimisation of...
    Sushma, Thakur.; Saxena, D. C.
    2024-11-25
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  • » Fortification of passion fruit squash with L-ascorbic acid.
    Pruthi, J. S.; Girdhari, Lal.
    2024-11-25
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  • » Fortification of shark liver oil with iron.
    Sundaravalli, O. E.; Narayana Rao, M.; Parpia, H. A. B.
    1969-11-25
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  • » Fractionation of fatty acids of sardine oil by urea adduct method.
    Revankar, G. D.
    1974-11-25
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  • » Fractionation of nitrogenous components in black tea.
    Natarajan, C. P.; Chandrasekhara, N.; Bhatia, D. S.
    2024-11-25
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  • » Fractionation of okra mucilage and structural investigation of an acidic polysaccharide.
    Ramdas Bhat, U.; Tharanathan, R. N.
    1986-11-25
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