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Kannan, A.
- Quantity Food Sanitation
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The Indian Journal of Nutrition and Dietetics, Vol 4, No 4 (1967), Pagination: 349-350Abstract
"Eating out" in restaurants and other catering establishments is on the increase in most of the countries. This has led to the study of new problems in large scale food preparation, kitchen sanitation and training of personnel in quantity cookery.
- The Rockefeller Foundation President's Review
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The Indian Journal of Nutrition and Dietetics, Vol 4, No 4 (1967), Pagination: 350-351Abstract
Based on the successful experiments of scientists at Purdue University in evolving high lysine content of corn, the Rockefeller Foundation was able to formulate in December 1965, an international programme in quality improvement of the cereal grains consumed by man and- The Nutrition Research Laboratories, ICMR., Hyderabad-7, India
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The Indian Journal of Nutrition and Dietetics, Vol 4, No 1 (1967), Pagination: 74-74Abstract
The report under review is another landmark in the expanding activities of the Nutrition Research Laboratories. The nature and extent of the widespread activities cannot be enumerated or explained in a short review of this nature. The Clinical Division of the laboratories has been expanded and organized in three sections of Deficiency Diseases, Metabolic Diseases and Endocrinology and Haemotology.- Recent Trends in Rice Research in Respect of its Processing and Nutritive Value a Review
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A. Kannan
1,
R . P. Devadas
1
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1 Sri Avinashilingam Home Science College, Coimbatore, IN
1 Sri Avinashilingam Home Science College, Coimbatore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 4, No 3 (1967), Pagination: 219-230Abstract
Considerable interest has been evinced in the investigation on rice to increase its yield and improve its nutritive value through better cultural methods and processing.- Fruits and Vegetables
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The Indian Journal of Nutrition and Dietetics, Vol 4, No 3 (1967), Pagination: 263-264Abstract
Food science has made very rapid progress in recent years and interest has considerably increased in processing and utilizing fruits and vegetables.- Thermobacteriology in Food
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