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Number of items: 2.

Siddappa, G. S. and Bhatia, B. S. (1956) Role of pH in the canning of mangoes: Effect of adding acid or other fruits to the canned product. Food Research, 21. pp. 163-169.

Prasad, M. and Mathur, P. B. (1956) Studies in the deep-fat frying of cashew kernels. Food Research, 21 (3). pp. 306-311.

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