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Sastry, M. V. (1966) Biochemical studies in the physiology of sapota. I. Physical changes. Indian Food Packer, 20 (6). pp. 11-15.

Sastry, M. V. (1966) Biochemical studies in the physiology of sapota. II. Major chemical constituents. Indian Food Packer, 20 (6). pp. 16-20.

Mahadeviah, M. (1966) Brown and pink discolouration in some processed fruit and vegetable products and their prevention. Indian Food Packer, 20 (3). pp. 5-9.

Dang, R. L. (1966) Canning of Parwal. Indian Food Packer, 20 (1). pp. 16-17.

Ranganna, S. and Bajaj, B. D. (1966) Chemical additives in food. Indian Food Packer, 20 (2). pp. 37-67.

Dani, N. P. and Amla, B. L. (1966) Containers for transport of fish. Indian Food Packer, 20 (2). pp. 30-36.

Ranganna, S. and Lakshminarayana, Setty. and Nagaraja, K. V. (1966) Discolouration in canned guava. Indian Food Packer, 20 (5). pp. 5-13.

Nanjundaswamy, A. M. and Rahim, A. and Siddappa, G. S. (1966) Proximate composition and suitability for preservation of some important varieties of mangoes grown in Salem. Indian Food Packer, 20 (3). pp. 15-21.

Mahadeviah, M. and Siddappa, G. S. (1966) Recent investigations on corrosion of tin containers in canned food products. Indian Food Packer, 20 (5). pp. 14-17.

Ramachandra, B. S. and Subba Rao, L. S. and Ranganna, S. (1966) Studies on preparation and storage of ash gourd preserve by the hot continuous concentration process. Indian Food Packer, 20 (6). pp. 5-10.

Sreekantiah, K. R. and Johar, D. S. (1966) Suitability of Bangalore Blue grapes (Vitis labrusca L.) for wine manufacture. Indian Food Packer, 20 (1). pp. 5-8.

Nanjundaswamy, A. M. and Lakshminarayana, Setty. and Rahim, A. and Siddappa, G. S. (1966) A note on proximate mineral and vitamin composition of some important varieties of mangoes of Andhra Pradesh. Indian Food Packer, 20 (3). pp. 22-26.