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Some aspects of food refrigeration and freezing by
  • Tressler, D.K,
Series: No. 12 ; Food and Agriculture Organization of the United Nat
Publication details: Washington 1950
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Functions of a world food reserve-scope and limitations by
  • ,
Series: No. 10 ; Food and Agriculture Organization of the United Nat
Publication details: Rome 1956
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Atomic radiation to preserve food by
  • ,
Series: No. 22 ; British Information Services Notes
Publication details: New Delhi 1953
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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U.K. contribution to increased world food production : Debate in House of Lords by
  • ,
Series: No. 31 ; British Information Services Notes
Publication details: New Delhi 1954
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Home freezing of foods How to prepare, store, thaw and cook forzen by
  • Mrak, Vera Greaves
Series: California Agricultural Experiment Station. Circular No. 420
Publication details: Berkeley 1953
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Grain is food - Keep it clean by
  • ,
Series: North Carolina Agricultural Experiment Station. Extension Folder No. 95
Publication details: North Carolina 1952
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Basic distaces in 100 farm homes for preparing and serving food and washing dishes by
  • Ridder, Clara Ann
Series: Cornell Agricultural Experiment Station. Bulletin No. 879
Publication details: Ithaca 1952
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Vitamin retention and palatability of certain fresh and frozen vegetables in large-scale food service by
  • Crosby, Marion Wood, and Others
Series: Cornell Agricultural Experiment Station. Bulletin No. 891
Publication details: Ithaca 1953
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Fifty-fifth report on food products and the forthy-third report on drug products,1950 by
  • Fisher, H.J
Series: Connecticut Agricultural Experiment Station. Bulletin No. 558
Publication details: New Haven 1952
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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56th Report on food products and the 44th report on drug products 1951 by
  • Fisher, H.J
Series: Connecticut Agricultural Experiment Station. Bulletin No. 574
Publication details: New Haven 1953
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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57th Report on food products and the 45th report on drug products, 1952 by
  • Fisher, H.J
Series: Connecticut Agricultural Experiment Station. Bulletin No. 585
Publication details: New Haven 1954
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Fifty-eighth report on food products and the forty-sixty report on drug products, 1953 by
  • Fisher, H.J
Series: Connecticut Agricultural Experiment Station. Bulletin No. 585
Publication details: New Haven 1953
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Survey of food preferences of Florida by
  • Abbott, O.D,
Series: No. 500 ; Florida Agricultural Experiment Station Bulletin
Publication details: Gainesville 1952
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Influence of dating milk containers on retailing milk in New York city food stores by
  • Dahlberg, A.C
Series: Cornell Agricultural Experiment Station. Bulletin No. 927
Publication details: Ithaca 1958
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Whalemeat : Bacteriology and hygiene by
  • Robinson, R.H.M,
Series: No. 59 ; Great Britain, Department of Scientific and Industr
Publication details: London 1953
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Dehydrated meat by
  • Sharp, J.G,
Series: No. 57 ; Great Britain, Department of Scientific and Industr
Publication details: London 1953
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Eggs and egg products by
  • Brooks, J., Taylor, D.J,
Series: No. 60 ; Great Britain, Department of Scientific and Industr
Publication details: London 1955
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Scientific and technological problems involved in using ionizing radiations for the preservation of food by
  • Hannan, R.S,
Series: No. 61 ; Great Britain, Department of Scientific and Industr
Publication details: London 1955
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Dehydration of fish : British experiments (1939-45) and the development of a warm air drying process by
  • Cutting, C.L,
Series: No. 62 ; Great Britain, Department of Scientific and Industr
Publication details: London 1956
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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Studies on beef quality Parts I-III by
  • Howard, A., Lawrie, R.A,
Series: No. 63 ; Great Britain, Department of Scientific and Industr
Publication details: London 1956
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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