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Iyengar, J. R. and Kuppuswamy, S. and Bhatia, D. S. (1965) Effect of cooking on the composition of mutton. Food Technology, 19. pp. 120-122.

Krishnaswamy, M. A. and Lahiry, N. L. and Kadkol, S. B. and Venkat Rao, S. and Revankar, G. D. (1965) Nutritional evaluation of fish-potato flakes. Food Technology, 19. pp. 197-200.

Moorjani, M. N. and Lahiry, N. L. and Balakrishnan Nair, R. and Upadhya, A. N. and Venkat Rao, S. (1965) Nutritional value of fish flour-I. Effect of storage on sardine meal prior to its extraction with ethanol. Food Technology, 19 (2). pp. 110-113.