Volume 9, Issue 4, July 1972
Published:
1972-12-06
Original Articles
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Calcium, Iron, Thiamine and Ascorbic Acid Content of Three Vegetables Cooked by Three Methods
Godavari Kamalanathan, G. Saraswathi, Rajammal P. Devadas202-205
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Effect of Milling on the Lysine Content of Flour of Fortified Wheat
K. A. Tara, G. S. Bains206-207 Abstract views: 56 times|
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Effect of Processing on the Proteins of Arhar Dal (Cajanus cajan)
M. R. Tara, T. N. Rawal, M. V. Rama Rao208-212 Abstract views: 50 times|
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In Vivo Studies on Protein Biosynthesis and Effect of Reduced Glutathione in Thiamine Deficient Rats
V. I. Pandit, C. H. Chakrabarti213-216 Abstract views: 80 times|
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Announcements
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Studies on the Digestibility of Proximate Principles and Mineral Utilization in Growing Calves on Rations Containing Urea as a Partial Protein Substitute
P. C. Sawhney, S. P. Singh Bedi, S. C. Bisarya217-224 Abstract views: 58 times|
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Review Articles
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Staphylococcal Food Poisoning-A Review. II. Behaviour of Staphylococci in Artificial Media and Foods
T. E. Minor, E. H. Marth225-243 Abstract views: 54 times|
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Book Review
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Symposia of the Swedish Nutrition Foundation VII Nutrition in Preschool and School Age
Rajammal P. Devadas244-245 Abstract views: 55 times|
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Tropical Root and Tuber Crops Tomorrow - Vol. 1
V. N. Madhava Rao248-248 Abstract views: 41 times|
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Newer Trace Elements in Nutrition
P. Fatterpaker, A. Sreenivasan248-249 Abstract views: 56 times|
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New Vistas in Pulse Production
Godavari Kamalanathan249-249 Abstract views: 52 times|
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Fortschritte Der Chemischen Forschung (Topics in Current Chemistry)
Janabai Giri250-250 Abstract views: 52 times|
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Grocery Industry Barometer - 1970
Saraswathi Bhatji250-251 Abstract views: 61 times|
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'The Determination of Carboxylic Functional Groups'
Janabai Giri252-252 Abstract views: 55 times|
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