Results of search for 'su:{Cooking}' › Prof. M S Swaminathan N. A. S. Library ICAR-Indian Agricultural Research Institute, New Delhi-110012 catalog

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		No cover image available Everyday cookery for India and Pakistan 875 Tried and tested recipes for delicious dishes and drinks by B.E. Norris by Norris, B.E, Publication details: Bombay Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 641 N 853 E. Place hold Add to cart (remove)

		No cover image available Guide to the selection, combination and cooking of foods by C.A. Rietz by Rietz, C.A, Publication details: Westport 1961 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 641.5 R 563 G. Place hold Add to cart (remove)

		No cover image available Rice and bulgur quick-cooking processes, 1970 by R. Daniels by Daniels, R, Publication details: New Jersey Noyes Data Corporation 1970 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 641.7:633.18 D 186 R. Place hold Add to cart (remove)

		No cover image available Defrosting and cooking frozen meat : The effect of method of defrosting and of the manner and temperature of cooking upon weight loss and palatability by Lowe, Belle, Series: No. 385 ; Iowa Agricultural Experiment Station, Research Bull Publication details: Ames 1952 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1). Place hold Add to cart (remove)

		Eating oil Energy use in food production by Maurice B. Green by Green, Maurice.B Publication details: Boulder Westview Press 1978 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 63:620.9 G797E. Place hold Add to cart (remove)

		Eating oil Energy use in food production by Maurice B. Green by Green, Maurice B Publication details: Boulder Westview Press 1978 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 63:620.9 G797E. Place hold Add to cart (remove)

		No cover image available Science of food and cooking by A.G. Cameron by Cameron, A.G, Edition: 2nd edn. Publication details: London Edward Arnold 1978 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 641 C 182 S. Place hold Add to cart (remove)

		No cover image available Cooking and preserving vegetables translated by M.C. Comte by Comte, M.C., tr , Publication details: London Orbis Books 1974 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 641.4/.5 C 741 C. Place hold Add to cart (remove)

		No cover image available Mushroom growing and cooking book by A. Dickerman by Dickerman, A, Publication details: Santa Barbara Woodbridge Press Publishing Co. 1978 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 641.5:635.82 D 549 M. Place hold Add to cart (remove)

		No cover image available Improved cooking stoves in developing countries by G. Foley and P. Moss by Foley, G., Moss, P, Series: No. 2 ; International Institute for Environment & Developme Edition: Rev. edn. Publication details: London IIED 1985 Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 683.95(1-77) F 663 I. Place hold Add to cart (remove)

		No cover image available Genetic analysis of cooking quality with reference to amylose and gelatinization temperature in rice. by Puri, R.P, Dissertation note: IARI, Division of Genetics, New Delhi Ph.D. 1976Siddiq, E.A. Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1). Add to cart (remove)

		No cover image available A comparative study on keeping quality of foods cooked in different solar cookers by Padmalatha, D Material type: Text Dissertation note: Andhra Pradesh Agricultural University,Rajendranagar,Hyderabad B.Sc(Home Science) 1985Ramachandra, Prema Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1). Add to cart (remove)

		No cover image available Fat absorption during frying of some of the common indian fried foods by Mathew, Sodsmma Material type: Text Dissertation note: S.N.D.T. Women's University,Bombay M.Sc(Home Science) 1968 Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1). Add to cart (remove)

		No cover image available Ascorbic acid content of akaranth(amaranthrus gangeticus) in different stages of growth and methods of handling prior to cooking by Patrath, Geetha Material type: Text Dissertation note: University of Madras,Madras M.Sc(Agriculture) 1964 Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1). Add to cart (remove)

		No cover image available Effect of cooking on the composition of fibre in different foods by Kaur, B, Material type: Text Dissertation note: Punjab Agricultural University, Ludhiana Ph.D. (Foods and Nutrition ) 1984Bajaj, S Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1). Add to cart (remove)

		No cover image available Studies on the physico-chemical characteristics milling and cooking quality of parboiled rice as influenced by the variety and stage of harvesting by Anand, A.K, Material type: Text Dissertation note: Punjab Agricultural University, College of Agriculture, Ludhiana M.Sc. (Food Science & Technology) 1987Sekhon, K.S. Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1). Add to cart (remove)

		No cover image available Studies on thiamine and riboflavin contents of duck meat as affected by frozen storage and cooking by Singh, J, Material type: Text Dissertation note: Haryana Agricultural University, College of Animal Science, Hisar M.Sc. (Animal Productss Technology) 1987Panda, P.C. Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1). Add to cart (remove)

		No cover image available Effect of different levels of protein and amino acids with constant energy level on the performance of broilers by Choudhury, Kamini, Material type: Text Dissertation note: Haryana Agricultural University, College of Animal Sciences, Department of Animal Nutrition, Hisar M.Sc. (Animal Nutrition) 1987Sagar, Vidya Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1). Add to cart (remove)

		No cover image available Studies on the nutritional properties and cooking characterstics of some new varieties of rice by Pushpa Devi, Material type: Text Dissertation note: G.B. Pant University of Agriculture and Technology, Department of Food and Nutrition, Pantnagar M.Sc. (Food and Nutrition) 1980Usha, M.S. Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1). Add to cart (remove)

		No cover image available Steam cooking in quantity meal management by Narayan, K, Material type: Text Dissertation note: University of Madras, Madras M.Sc. 1979Devdas, R.P. Availability: Items available for reference: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute: Not for loan (1). Add to cart (remove)

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